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    Fast, Nutty Apple Crumble (Gluten-Free)

    Jefferson Adams

    Celiac.com 10/03/2013 - Having an easy apple crumble recipe in your arsenal is a good thing. This one is both easy to make and tasty as can be. I try to keep apples in the house, and find I usually have the other basics on hand, which can help to take the sting out of any dessert emergency.

    Photo: CC--Burger BaronessIngredients:

    • 8 tart apples, peeled, cored and sliced
    • 4½ teaspoons fresh lemon juice
    • ½ teaspoon vanilla
    • 1 cup brown sugar
    • ¼ cup granulated sugar
    • ¼ teaspoon ground cinnamon
    • ½ cup butter, room temperature
    • ½ cup gluten-free oats (optional)
    • ¾ cup crushed almonds
    • ¾ cup almond meal
    • 2½ tablespoons butter, room temperature (more as needed)

    Directions:
    Heat oven to 375°F.

    Mix almond meal and almonds, oats (if desired), brown sugar and a dash of cinnamon in a bowl. Cut in the butter. Use enough butter to so the mixture holds loosely together, but is not too moist.

    In a separate mixing bowl, combine apples, lemon juice, granulated sugar, vanilla, and of cinnamon. Toss to combine.

    Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. You can also use large ramekins.

    Sprinkle sugar mixture over apples.

    Bake 45 minutes or until the mixture is bubbling and apples are tender.

    Serve with fresh yogurt, whipped cream or vanilla ice cream.

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    Guest Marina

    Posted

    I keep the "dry" ingredients mixed in a big jar. When I want to make a pie I just add the butter That way I have most of the work already done.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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