Quinoa Oat Apple Crumble
Updated Nov. 11, 2023
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves eight
- 2quarts thinly sliced apples (about 2½ pounds)
- 2tablespoons raw brown (turbinado) sugar, preferably organic
- 1tablespoon fresh lemon juice
- ½teaspoon cinnamon
- ¼teaspoon nutmeg
- 1teaspoon vanilla extract
- 1batch quinoa-oat crumble topping
Preparation
- Step 1
Preheat the oven to 375 degrees. Butter a two-quart baking dish. Slice the apples thin. (I don’t peel them, but if you’d rather, go ahead.) Toss them in a large bowl with the sugar, lemon juice, cinnamon, nutmeg and vanilla. Transfer to the baking dish, and place in the oven. Bake 30 minutes, stirring every 10 minutes until the apples are tender. Remove from the heat.
- Step 2
Top the apples with the crumble topping, and return to the oven. Bake 15 to 20 minutes until bubbling and the top is nicely browned. Allow to cool for at least 10 minutes before serving.
Tip
- Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 1 several hours before the final baking.
Private Notes
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Cooking Notes
Pam Frydman
Yummy dessert. Crumble topping: subbed coconut oil for butter and coconut flour for quinoa (dairy & gluten free). Mixed with fingers. No food processor. After baking apples still have some form, as well as topping. Watch topping so it does not brown too quickly. Would definitely make again. Baked in a lovely shallow white corning quiche/pie dish about 12 inches. Would definitely make again.
not actually vegan
Crumble recipe uses butter
JLT
Used almond flour in place of quinoa flour. Care because it browns faster.
Simone
Made as a gluten free option for a potluck, and people wanted the leftovers so considering successful. Used almond flour for the topping. I personally prefer other toppings if you are not gluten restricted, a bit of a grainy fine texture instead of more clumpy traditional crisp topping.
Erin Donovan
Where is the topping recipe? It seems odd to not include it.
Erin Donovan
There is a link on my computer but not on my phone...
Maria
Click the link to the original article in the recipe description.
Pam Frydman
Yummy dessert. Crumble topping: subbed coconut oil for butter and coconut flour for quinoa (dairy & gluten free). Mixed with fingers. No food processor. After baking apples still have some form, as well as topping. Watch topping so it does not brown too quickly. Would definitely make again. Baked in a lovely shallow white corning quiche/pie dish about 12 inches. Would definitely make again.
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