Wasn’t this past Saturday just gorgeous!? I deemed it the first unofficial day of my favorite season (Fall), and wanted to make a little fall crumble filled with apples and raspberries (on sale at my local market) for a friends house-warming party later that day. This recipe is so easy, even the most kitchen averse could successfully make this! Use the apples as a base flavor and experiment by adding pears, blueberries, anything you want to add for a delicious dessert!
Ingredients:
Filling
- 3 cups apples, peeled and sliced into bite size chunks
- 1 cup raspberries, sliced in half
- 1 TBL white sugar
- 2 TBL cold water
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- 1 pinch nutmeg
Crumble Topping
- 1/2 cup brown rice flour
- 1/2 cup gluten-free oats
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 TBL unsalted butter, softened
To Make:
- pre-heat oven to 350
- coat a pie dish with cooking spray
- to make filling: in a large bowl, toss together the apples, raspberries, sugar, water, cornstarch, cinnamon and nutmeg until fully combined
- to make crumble topping: combine flour, oats, brown sugar, cinnamon and butter and mix until crumbly
- spoon apple mixture into pie dish and sprinkle topping evenly over the apples
- bake for 30 minutes or until the apples are cooked through, juice from filling is bubbling, and topping is browned.
- Enjoy!
