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With the snowfall, I wasn’t eager to complete the last remaining chores in the garden; a few shrubs to wrap and clay pots to empty and store. However, remaining indoors I baked up an apple crumble, gluten-free of course. It has been far too long since I have made anything sweet to share and a better activity than spending a long afternoon in the cold weather.
What I love about crumbles is their simplicity and how you can use whatever fruit is in season, or a combination of them. For this crumble I added coconut to the topping and threw some almonds in, which gave it a nice crisp texture. Also, one of my favorite herb combinations, thyme and lavender; I added these to the fruit just to flavor the crumble from the usual spices.
If you are not used to putting lavender in your recipes, it is a great flavor, but remember that a little lavender goes a long way.
Sweet crumbles we all know and love, but are there any savory crumbles out there? I have seen savory cobblers that look intriguing and delicious. As a side dish for dinner they would be a nice bit of change to the table.
Apple Coconut Crumble w/ Lavender & Thyme Recipe
1 cup g/f baking mix [recipe below]
1/3 cup sliced almonds, chopped
¼ cup granular sugar
¼ cup shredded coconut, unsweetened
¼ teaspoon sea salt
6 Tablespoons unsalted butter, chilled
4 large granny smith apples, peeled, cored & chopped
-tossed with 1-2 Tablespoons lemon juice
2 Tablespoons butter, unsalted
2 Tablespoons granular sugar
1 teaspoon arrow root powder
¼ teaspoon sea salt
3 Tablespoons honey
¼ teaspoon lavender buds
¼ teaspoon thyme leaves
Preheat oven to 350ºF.
preparing the crumb:
1. Combine the gluten-free mix, almonds, sugar, coconut and sea salt together.
2. Incorporate with chilled butter into the flour mix by grating the butter.
*To keep the butter from sticking, coat the butter with the flour mixture and grate a few times. Repeat until all of the butter is grated.
3. Rub the grated butter into the mixture until a coarse meal forms. Chill until ready to bake.
preparing the fruit filling:
1. Melt butter in a sauté pan and add apples, toss to coat.
2. While the apples a gently warming up, mix together granular sugar and arrowroot powder.
3. Drizzle honey and herbs over apples; fold in.
4. Add arrowroot mixture and incorporate.
baking the crumble:
1. Place apples in an 8×8 baking dish and top with crumble mixture.
2. Bake for approximately 25-45 minutes until filling is bubbling and top has browned.
*For individual dessert serving, use various oven safe baking dishes such as ramekins or single serving bowls. A nice dollop of crème fraîche is perfect for this dessert.
Serves 6-8.
*Gluten-Free Baking Mix Recipe
2 ¼ cups white rice flour
1 ¼ cups brown rice flour [Use superfine brown rice for a finer texture]
1 cup tapioca flour
2 teaspoons xanthan gum
1. Whisk together all of the ingredients well and store in sealed container.
Makes 4 ½ cups baking mix.
