Gluten-Free Apple Crumble
Quinoa-Oat Crumble Topping
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1¼cups gluten-free rolled oats
- ½cup quinoa flour (grind quinoa in a spice mill to make the flour)
- ⅓cup unrefined turbinado sugar
- ½teaspoon freshly grated nutmeg
- ⅛ to ¼teaspoon salt (to taste)
- 3ounces (6 tablespoons) cold unsalted butter, cut into ½-inch pieces
Preparation
- Step 1
Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the 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.
- Step 2
Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
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Private Notes
Cooking Notes
I made this "crumble" exactly as stated. I think it's awful. It tastes like the grain I used to feed my horse.
I added chopped pecans and used coconut oil, yummy and vegan.
I added chopped pecans, yum.
I enjoyed this crumble so much that I made an extra batch and put it in the freezer for my next crumble. I made another version with freshly ground flaxseed, replacing 1/4 cup of the oatmeal. My guests were coming back for seconds. I wouldn’t have thought to use the alternatives of flax Thank you.
This was weird, and I don't understand why it had to be prebaked. I should have melted the butter first. Will not make again.
Made this tonight, it came out really well. Not too sweet, the pears softened up nicely, and the topping is really good. Would def make it again!
The quinoa flour at the store was such an outrageous price and I was making this for someone who was gluten intolerant so I chose oat flour. The result was quite good.
I added chopped pecans, yum.
I added chopped pecans and used coconut oil, yummy and vegan.
I used pre-ground quinoa flour as opposed to grinding my own. If I had ground my own, however, it would not have occurred to me to rinse the quinoa beforehand, because then it would not have had the consistency of flour. Given that the mixture is being baked, however, perhaps that could work? I have easily substituted wheatgerm, however, since making it the first time.
Was the quinoa cleaned prior to grinding?
The quinoa flour added an unpleasant flavor to the crumble topping, and I used less than called for. I might find a substitute next time. For right now, I'm just going to sprinkle a ton of cinnamon over it.
Perfect and infinitely variable! The sweetness level was right on for us (we prefer less-sweet desserts). Love Schulman's recipes!
This is a very fine crumble topping I have used with great success on homemade apple sauce, fresh or cooked fruits, cooked grains and cheeses including goat cheese. Go forth and be creative with Schulman's ideas!
simply terrific.
Great choice for those who are avoiding gluten. Recipe lends itself to many variations, for example, nut meal, or coconut flakes. Great topper for gluten free muffins.
I made this "crumble" exactly as stated. I think it's awful. It tastes like the grain I used to feed my horse.
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