Gluten Free Caramel Apple Crumble Recipes

GLUTEN-FREE CARAMEL APPLE CRUMBLE

Steps:

• In 1-quart saucepan, heat 1/3 cup brown sugar and 2 tablespoons butter to boiling, stirring constantly. Remove from heat. Stir in whipping cream and corn syrup. Heat to boiling. Remove from heat; set aside.
• Heat oven to 375°F. Spray bottom and sides of 8-inch square baking dish with cooking spray. In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon flour blend, the cinnamon and nutmeg. In large bowl, toss apples with sugar mixture; transfer to baking dish. Pour caramel sauce evenly over apples.
• In medium bowl, stir together 3/4 cup flour blend and 1/3 cup brown sugar. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly; stir in pecans. Spoon evenly over caramel and apples.
• Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with ice cream, if desired.

GLUTEN-FREE CARAMEL APPLE CRISP

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix, oats, brown sugar and 1 teaspoon of the cinnamon. Add melted butter and water; mix until crumbly. Set aside.
• Place apples in baking dish. Sprinkle with remaining 1 teaspoon cinnamon. Toss apples gently to distribute cinnamon. Drizzle apples with caramel topping. Sprinkle with cookie mixture.
• Bake 45 to 50 minutes or until topping is golden brown and apples are tender. Serve warm or at room temperature.

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.

CARAMEL APPLE CRUMBLE

Steps:

• Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Bring water to a simmer, and simmer can for 3 hours, adding hot water as needed to keep can covered. Remove can from water with tongs; allow to cool, about 20 minutes.
• Place apples in a large bowl. Whisk 1 tablespoon flour, cinnamon, and nutmeg together in a small bowl; stir mixture into apples. Pour apple mixture into a 9x13-inch baking pan. Stir vanilla extract into water in a bowl; sprinkle over apple mixture.
• Open cooled condensed milk carefully. Stir caramelized milk until smooth; drizzle evenly over apple mixture.
• Stir oats, 1 cup flour, brown sugar, baking soda, and salt together until combined; stir in butter until crumbly. Spread crumble mixture over apples and caramel.
• Bake in the preheated oven until apples are tender and crumble is lightly browned, about 25 minutes.

GLUTEN-FREE CARAMEL APPLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
• Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
• Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate.
• Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.