Gluten Free Apple Crumb Cake Recipe | Yummly

Gluten Free Apple Crumb Cake

Tom Chismar: "Made this dairy free as well using rice milk. Use…" Read More
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  • 1/2 cup all purpose gluten free flour (I used my mock Better Batter blend)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/8 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar (packed)
  • 1 cup gluten-free rolled oats (old-fashioned)
  • 8 tablespoons unsalted butter (melted and cooled)
  • 1 1/2 pounds baking apples (about 3, peeled, cored and sliced into 1/8-inch thick wedges, I used Granny Smith)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons light brown sugar (packed)
  • 3 tablespoons water
  • 2 cups all purpose gluten free flour (I used my mock Better Batter blend)
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 3 eggs (150 grams, out of shell at room temperature, beaten)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup milk (at room temperature)
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    1. In a medium-size bowl, place the flour, xanthan gum, salt, granulated sugar and brown sugar. Whisk to combine well, working out any lumps in the brown sugar. Add the oats, and mix to combine. Create a well in the center of the dry ingredients and add the melted and cooled butter. Mix to combine. The mixture should come together and be thick. Place in the refrigerator to chill while you make the cake batter.
    2. Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper. Grease well a 9-inch round baking pan with at least 2-inch high sides and set it on top of the lined baking sheet.
    3. First cook the prepared apples. In a medium-size, heavy bottom saucepan, place the apple wedges, ground cinnamon and brown sugar, and toss to coat the apples in the cinnamon and sugar. Add 2 tablespoons of water, and mix to combine. Place the saucepan over medium-high heat and cook, stirring occasionally, until the apple slices are fork-tender (about 5 minutes), adding more water if necessary to prevent the mixture from burning. You don’t want to cook the apples down into sauce. Remove from the heat and set aside to cool briefly.
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    NutritionView More

    Sodium10% DV250mg
    Fat26% DV17g
    Protein6% DV3g
    Carbs14% DV43g
    Fiber8% DV2g
    Calories330Calories from Fat150
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Vitamin A10%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Tom Chismar 2 years ago
    Made this dairy free as well using rice milk. Used more apples than recommended. Turned out very good and received a thumbs up from my wife for the taste. Not as crisp as I expected but I will give this 4 - 4.5 stars out of 5