When I first changed over to a gluten free diet, it took me quite a while to adjust to a new way of baking. For a while, I continued baking all my usual gluten filled recipes since those were the ones I was used to, and had the most satisfaction from baking, even if I could no longer eat it. There’s something scary about trying something new, even if it’s just a recipe. It feel much “safer” to know that what you’re putting your time, effort, and ingredients into baking will actually taste good and be enjoyed and be something you can serve with confidence.
After a while, I realized I was missing out on a huge part of the baking process, not being able to personally enjoy or even taste what I had made. This was all before gluten free baking was common or even heard of, so it felt much more like unchartered territory.
This is one of the first recipes I made, and over the years it has evolved into what I’m sharing today. Last week was the Jewish New Year and it’s customary to eat apples and honey, for a sweet new year. While I’m sharing this recipe a little late to be served for the holiday, luckily an apple crumble is appropriate to be served anytime during this autumn season when apples are at the height of the harvest. So this recipe serves as both a gluten free fall staple, and a reminder that sometimes it’s worth trying something new, even if it takes a while to get just right.
Gluten Free Apple Crumble
6 Apples, peeled and thinly sliced (I used a combination of honeycrisp and fuji)
1/4 cup Pure Maple Syrup
2 tablespoons Gluten Free Flour (I used Bob’s Red Mill 1:1 baking mix)
1/4 tsp. finely ground Himalayan Sea Salt
1 cup Gluten Free Flour (I used Bob’s Red Mill 1:1 baking mix)
1/2 cup Gluten Free Oats
2.5 tablespoons sugar (I have used coconut sugar, turbinado sugar, or sucanut)
1/2 teaspoon Baking Soda
1/2 tsp. finely ground Himalayan Sea Salt
4 tablespoons Coconut Oil
1/2 cup Original Unsweetened Almond Milk
Melt the coconut and set aside to cool.
In a large bowl, combine the ingredients for the filling. Spread evenly in an ungreased 8-inch dish.
In another bowl, combine the dry ingredients for the topping (flour, oats, sugar, baking soda, and salt. Mix until well incorporated, and then add in the oil and milk. Stir until just combined.
Using a spoon, scoop the dough over the apple mixture. Optional: Sprinkle an additional pinch of sugar and light shake of cinnamon on top.
Bake for 375′ F for 35-45 minutes, until browned. Serve warm for dessert, breakfast, or anytime in between!