Apple Currant Crumble
By: Fran Costigan
You don’t have to be on a gluten-free diet to enjoy this simple and satisfying cinnamon-spiced apple crumble. Mix the topping while the filling is baking and you’ll be eating warm apple crumble in no time at all.
- Yield:
6-8 Servings
- Cuisine:
American
- Course:
Dessert
Ingredients
For the Filling
- 2 1/2 pounds sweet apples, peeled, cored, quartered and coarsely chopped
- 1/2 cup dried currants
- 1/2 cup whole cane sugar , to taste
- 3 tablespoons apple juice
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- For the Crumble
- 1/2 cup rice flour
- 1/4 cup coconut flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon guar gum
- 1 pinch fine sea salt
- 6 tablespoons maple syrup
- 5 tablespoons melted coconut oil or organic canola oil
- 1 teaspoon pure vanilla extract
Directions
- Position a rack in the middle of the oven and preheat to 375° F.
- Mix the apples, currants, sugar, apple juice, vanilla and salt in a large bowl. Spoon the fruit into a 2-quart baking dish.
- Cover the dish with foil and bake 25 to 30 minutes until the fruit has softened but is not mushy.
- Reduce the oven temperature to 350° F. Remove the baking dish from the oven and place on a heatproof surface. Carefully remove the foil.
- Sprinkle the crumble over the fruit. Bake 15 to 20 minutes until the fruit juice is bubbling and the crumble is set. Serve warm from the baking dish.