Gluten Free Ramikin Crumble Recipes

GLUTEN FREE RAMIKIN CRUMBLE

Gluten free ramikin crumble image

Just like granny used to make.

Provided by fayehannah

Time 40m

Yield Makes 4-6

Number Of Ingredients 0

Ingredients

Steps:

Mix filling together and spoon into ramikins.
Mix flour and butter together making fine breadcrumbs. Add sugar and spice
Sprinkle over filling and bake at 200°C, Gas mark 4/ 400°F for 30-40min/ until bubbling and golden
Serve with whipped cream and icecream.

GLUTEN FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE

Gluten Free Candied Cranberry-Rosemary Walnut Crumble image

When Brooklyn mom Silvana Nardone's son was diagnosed with gluten intolerance at the age of 10, the food editor and bakery owner didn't want to cook foods that were just similar to his favorite dishes. "He knew what everything should look and taste like,'' says Ms. Nardone, author of "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals." "I wanted everything to look and taste the same as the original.'' Your holiday guests won't miss the gluten when they try this fruity walnut crumble. "There is something about kids and their brutal honesty that has made my gluten-free cooking and baking taste better,'' Ms. Nardone says.

Provided by Tara Parker-Pope

Categories dessert

Time 50m

Yield Serves 6.

Number Of Ingredients 10

Ingredients

Vegetable oil, for greasing and drizzling
One 12-ounce bag fresh cranberries
Finely grated zest and juice of 1 orange, separated
3/4 cup sugar
2 tablespoons store-bought gluten-free flour blend
Salt
2 teaspoons finely chopped fresh rosemary
1 cup walnuts, coarsely chopped
1/2 cup rice cereal crumbs
1/2 teaspoon ground pumpkin pie spice

Steps:

Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 224 milligrams, Sugar 22 grams, TransFat 0 grams

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