Brown Betty, Apple Crumble, Apple Crisp, whatever you want to call it, it’s a favorite of mine! This is a simple and easy to prepare recipe that I bake when guests come over. It’s sweet, delicious and no one can tell it is wheat and gluten free. When I add a vegan butter substitute, no one notices either! Try it out!
- 1 cup gluten free rice flour (I’m using Pamela’s Gluten Free Products at the moment. Very pleased with them.)
- 1/2 cup oat bran
- 1/2 cup organic hemp hearts (Manitoba brand are excellent)
- 1 cup of organic raw sugar
- 1 tspn of cinnamon powder
- 1 pinch of salt
- 4-6 organic apples
- 1 stick of butter (or vegan butter)
- Pre-heat the oven to 350c.
- Mix salt, cinnamon, flour, oat bran and sugar together.
- Cut or dice the stick of butter in to small pieces. Make sure your butter is still chilled, not room temperature.
- Mix the butter into the flour mixture with your hands. Crumble the butter and flour mix through your fingers allowing it to clump. You’ll know when it is thoroughly mixed because the flour starts to easily form clumps when you press it. Don’t over mix the crumble, you’ll start making a pastry instead. This should only take you a few minutes.
- Slice the apples. Some people like to skin the apples first, but I like to include the skins.
- Layer the apple slices in the bottom of an oven safe casserole dish. You can sprinkle cinnamon and sugar between the layers for extra sweetness and flavor if you wish. You can also add other fruits, like berries, or raisins to the mix. Nutmeg is also another nice addition.
- Layer the apples at least an inch thick. 2 inches is preferable. Pack the apples tightly, as they will become soft and the crumble will collapse in the middle if there is too much air.
- Pour the crumble mixture over the apples, making sure to fully cover all the apples.
- Bake at 350c for about an hour. If you want to brown the top more, up to 1.5 hrs should so the trick.
- Allow to cool for about 15 mins before serving either cold or warm.
Tip: When I’m baking this for just myself, not guests, I split the ingredients between 2-3 small oven safe dishes that have lids. Once the recipe has cooled down, I put them in the fridge to eat over the course of the week.