This crumble is one of the best comfort foods I’ve ever tasted. My kids give it “Two thumbs up, and two big toes up!” As an added bonus, it’s made with fresh fruit, no refined sugar, and protein-rich, fiber-rich quinoa flakes. We eat this for breakfast, at teatime, as dessert, and any time in between.

　　

Ingredients

makes 8 servings

　　6 firm tart apples (such as Granny Smith)

　　1/4 cup raisins

　　2 tablespoons freshly squeezed lemon juice

　　1/2 cup maple syrup

　　3/4 teaspoon ground cinnamon

　　2 tablespoons cornstarch

　　1 1/4 cups Basic Gluten-Free Flour Mix (page 19)

　　1/4 teaspoon xanthan gum

　　1 cup quinoa flakes

　　3/4 cup maple sugar, Sucanat, or firmly packed brown sugar

　　3/4 cup dairy-free, soy-free vegetable shortening

　　

Step 1

Preheat the oven to 350°F. Grease an 8 by 8-inch or 11 by 7-inch baking dish.

　　

Step 2

Peel and core the apples, cut into bite-size pieces, and place in a large bowl. Toss in the raisins and lemon juice. Add the maple syrup, toss gently, then sprinkle in 1/2 teaspoon of the cinnamon and the cornstarch, stirring gently to combine. Pour into the baking dish, distributing evenly.

　　

Step 3

Combine the flour mix, xanthan gum, quinoa flakes, remaining 1/4 teaspoon cinnamon, and maple sugar.

　　

Step 4

Melt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola (not paste). Spread the crumble topping evenly over the fruit.

　　

Step 5

Bake in the center of the oven for 35 to 40 minutes, or until the fruit is bubbling up around the sides and the top is golden. Let rest for about 30 minutes before serving.

　　Allergen-Free Baker's Handbook