Gluten Free Apple Pear And Cranberry Pecan Crumble Recipes

GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE

Steps:

• Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
• Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
• Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
• Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE

Steps:

• For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
• For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
• In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

APPLE, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.

GLUTEN-FREE APPLE CRUMBLE

Steps:

• Heat oven to 400 degrees. In a 2-quart baking dish, toss together apples, lemon juice, sugar, rice flour and 1/4 cup/60 milliliters water. Place dish on a rimmed baking sheet and bake for 15 minutes. Stir and bake for another 15 to 20 minutes, until juices are bubbling at the edges of the dish.
• While apples bake, prepare the topping: In a bowl, stir together nuts, sugars, rice flour, oat flour, salt and spices. Add melted butter and mix well.
• When apples are ready, spoon topping over them. Bake for 15 to 20 minutes more, until topping is browned and apples are tender and bubbling in the center of the dish.
• Cool for at least 20 minutes. Serve warm or at room temperature.

APPLE PEAR CRISP (GLUTEN FREE)

Steps:

• Peel, core, and dice fruit.
• In large bowl toss fruit with lemon juice.
• Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon.
• Set aside.
• In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon).
• Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish.
• Sprinkle topping over fruit.
• Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.