Gluten Free Dutch Apple Crumble

Tomorrow is the first day of autumn, and I absolutely love this season! Fall means apples, pumpkins, colorful leaves, sweaters, leggings and boots, and hot beverages all day long. We have been getting a plethora of apple from our Community Supported Agriculture (CSA) share, so I have been experimenting with gluten free apple desserts.  I’ve created this recipe which is loosely based off of a Dutch Apple Pie, and I gotta say, it’s really delicious! Since it only has one crust instead of two, it’s easier to make than a traditional pie and also lower in calories!

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Gluten Free Dutch Apple Crumble Recipe

Filling Ingredients

  • 6-8  medium apples, peeled and sliced to 1/4 inch thick
  • Cinnamon (try Saigon cinnamon for a richer flavor)
  • Lemon juice

Crust Ingredients

  • 1/4 cup butter, softened at room temp
  • 1/2 cup gluten free flour blend ( I used Bob’s Red Mill 1 to1 Baking Flour)
  • 1/4 cup almond flour
  • 1/4 cup oat flour (Can grind gluten free oats in a Ninja or food processor to make oat flour)
  • 2/3 cup brown sugar

Directions: 

  1. Toss chopped and peeled apples with 1-2 tsp cinnamon and 1-2 tsp lemon juice. Place into 9×9  square pan or pie pan that has been sprayed with non-stick cooking spray.
  2. Combine flours and sugar in a bowl.
  3. Cut butter into small pea sized pieces and work into flour mixture with hands or a pastry cutter until a crumb mixture forms. Sprinkle evenly over apple mixture.
  4. Bake at 400 for 30-40 minutes or until apples are slightly bubbly, and topping is golden. Apples should be easily pierced with a fork.
  5. Serve warm by itself or with vanilla ice cream!

 

 

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Gluten Free Strawberry Shortcake

My favorite summer time dessert- Strawberry Shortcake!IMG_0474

 

 

 

 

 

 

 

 

 

Ever since I was a little girl, my favorite summer time dessert, other than my mom’s famous “Buster Bar” ice cream cake (more on that later), has been strawberry short cake.   Since strawberries and whipped cream are already gluten free, it’s a relatively easy dessert to adapt into a gluten free version.  Hope you enjoy!

Joelle Bella’s Gluten Free Strawberry Shortcake

Ingredients

  • 1 cup almond flour
  • 1.5 cups Bob’s Redmill Gluten Free One to One Flour Blend (divided)
  • 2 TB cornstarch
  • 2 TB sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 4 TB butter, cold and cut into pea sized pieces
  • 1 cup buttermilk or 3/4 cup milk with 2 tsp vinegar

Directions: Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray. Combine almond flour, 1 cup of Bob’s Red Mill one to one gluten free blend, cornstarch, sugar, salt and baking powder in a mixing bowl. Cut butter into pea sized chunk and gradually cut into flour mixture with a fork or pastry blender until evenly distributed. Pour buttermilk into mixture and mix until just combined. Add the rest of Bob’s Red Mill One to One flour blend, as needed, until dough is able to be rolled out into a one inch thickness. Cut dough into circles using the edge of a glass, or biscuit cutter. Place biscuits onto pan, and arrange into two columns so that they are touching each other.  Bake for 15 minutes or until biscuits begin to brown on the bottom. While biscuits are baking, make the toppings!

Toppings

  • 1 lb Strawberries, washed and sliced
  • 3 TB granulated sugar
  • 8oz heavy whipping cream
  • 1 tsp Vanilla Extract (optional)
  • 3 TB powdered sugar (optional)

Directions: To make toppings, toss strawberries in 2-3 TB sugar, mash slightly to release juices. Can also add blueberries for a patriotic dessert!

Chill mixing bowl and wire whisk attachment/s for whipping the cream. Add vanilla extract and powdered sugar, once cream has reached desired consistency.

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Joelle Bella’s Gluten Free Strawberry Shortcake

 

P.S. Can be eaten for breakfast, no just dessert!

Almond Poppyseed Muffins (gluten free)

Growing up, one of my favorite treats was my mom’s Almond Poppyseed Muffins. She would let me and my twin sister help her mix up the batter- butter, sugar, flour, sour cream, almond extract and poppyseed.  They would smell heavenly when they came out of the oven, and would be devoured as soon as they cooled.   I recently tried make a gluten free version of these muffins using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. 

When baking anything gluten free for the first time, especially when it comes to my favorite recipes, I’m always a little anxious to see if it’s going to taste as good as the original. I recently had a failed pizza crust baking experience that was pretty disappointing, so I was really hoping these muffins would turn out.

I wasn’t disappointed!  They were just as good as the originals, and according to my husband, tasted even better the second day!  These muffins are light, fluffy, slightly sweet and they have a mild nutty flavor from the poppyseed and almond extract.

IMG_0276Almond Poppy Seed Muffins

Ingredients:

  • 1 3/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 2 TB poppyseeds (some spices may be contaminated with wheat so be sure to check the manufacturer’s’ website)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup sugar (reduced from 3/4 cup sugar in the original recipe), plus sugar for sprinkling on top of muffins
  • 1/2 cup softened unsalted butter (1 stick)
  • 2 eggs
  • 3/4 cup light sour cream
  • 11/2 tsp almond extract

Directions:

  1. Combine flour, salt, poppyseed and baking soda in a bowl. Set aside.
  2. Cream butter and sugar in a mixing bowl until light and fluffy.
  3. Add eggs, then sour cream and almond flavoring to butter and sugar mixture.
  4. Gradually beat flour mixture into butter mixture until well combined.
  5. Fill well greased muffin tins 3/4 full and let muffins sit on the counter while oven is pre-heating to 350.
  6. Sprinkle each muffin with a light dusting of sugar.
  7. Bake for 15-20 minutes or until toothpick inserted in muffins is clean.
  8. Makes 1 dozen muffins.

While these muffins aren’t “healthy” per se, since they are full of butter, sugar and refined flour, they make for a fun treat! I’m still figuring out ways to incorporate whole grains into gluten free baking, as most of the gluten free flour blends are very low in fiber. Suggestions are welcome!