Almond Flour Apple Crumb Cake Recipes

ALMOND FLOUR APPLE CRUMB CAKE

Steps:

• Preheat the oven to 350ºF and lightly grease a 11″x7″ baking dish, (4-5″ deep).
• Whisk together the almond flour, tapioca starch, cinnamon, sea salt, baking powder, and baking soda until no lumps remain. Stir in the lemon zest, then add the maple syrup, eggs, melted ghee/butter/avocado oil, and vanilla extract. Mix until just combined, then stir in the apples.
• Pour the cake batter into the prepared baking dish. In a small bowl stir together the ingredients for the streusel topping until combined. Using your hands, crumble the streusel topping evenly over the cake.
• Bake the cake until puffed and toothpick inserted into the center comes out clean, or with moist crumbs, 40-50 minutes.
• Remove the cake from the oven and let it cool to room temperature on a cooling rack before frosting it.
• For the frosting, start by placing the butter in a small saucepan over medium heat. Cook swirling it around the bottom until it smells toasty and has browned, 2-3 minutes, (skip this step if using ghee or avocado oil). Add it to the sifted powdered sugar along with the maple syrup, pinch of salt, and vanilla extract.
• Stir to combine, then drizzle it evenly over the cake. Serve within the first day for the best texture, although we enjoyed this cake for 3 days before it started to be a bit dry.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

ALMOND FLOUR APPLE CRUMBLE #GLUTENFREE

Steps:

• Mix the apples,cinnamon and brown sugar and place in individual ramekins.
• Mix the topping ingredients by hand or in a food processor until crumbly.
• Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden.
• Serve with whipped cream or ice-cream!

APPLE ALMOND FLOUR COOKIES {3-INGREDIENTS, VEGAN, OIL-FREE}

Steps:

• Preheat oven to 350F (175C). Line a cookie sheet with parchment paper.
• If leaving skin on, scrub apple well. Otherwise, peel the apple.
• Core and cut apple into chunks; process in a food processor, stopping to scrape down sides, until pureed (mixture will look like raw apple sauce). Measure 1/2 cup (125 mL) of the puree.
• Place the almond flour in a medium bowl. Add the 1/2 cup (125 mL) apple puree, cinnamon and (optional) salt. Stir until completely blended.
• Using a small cookie scoop or a tablespoon, drop dough in 12 mounds, spacing 2 inches apart, on prepared cookie sheet.
• Bake in the preheated oven for 15 to 18 minutes until golden brown and centers of cookies feel firm to the touch. Transfer cookies to a cooling rack and cool completely.