For the Crumb Topping:
- 1/2 Cup Glutino Gluten Free All Purpose Flour Mix
- 1/4 Cup brown sugar
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/8 teaspoon clove
- 1/4 teaspoon salt
- 1/2 cup butter, cold
For the Apple Layers
- 2 Gala Apples
- 2 Granny Smith Apples
- 2 Tablespoon Glutino Gluten Free All Purpose Flour Mix
- juice from 1/2 lemon
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 2 Tablespoon maple syrup, separated
- 2 teaspoons cinnamon
- 1 Tablespoon brown sugar
- Bonus: Make it an adult version with a splash of rum!
For the Crumb Topping
- In a large bowl, combine all of your dry ingredients. Mix thoroughly with a whisk or your hands.
- Cut your cold butter into small cubes, it’ll make it easier to “cut in” into your flour.
- Toss the small cubes of butter into the dry ingredients. With your hands, smoosh it up until the butter is the size of a pea or smaller and all the dry ingredients are incorporated. It’ll hold a ball if you squeeze it together in your hand, with a few crumbs. Big chunks of butter are delicious, so don’t over mix!
- Throw this mix in your freezer while you prepare your apples.
For the Apple Layers
- Make sure to spray your tart or pie pan with some baking spray. Or better yet, butter it up to add some extra flavor. This will help when you’re eating it to get all of the delicious caramel out!
- Prepare the apples (they don’t need to be Gala’s and Granny Smith’s. Use whatever you like – I always suggest two kinds of apple to balance out flavor and texture. These two are classic baking apples and make a nice balance of flavor). To prep them, peel your apples first. You’re going to cut them in half from the stem to the bottom vertically if you look at the apple sitting on a countertop. Using a melon baller (or a spoon), take out the core, leaving the half apple intact, minus its seeds.
- Slice your apple slices thin, about 1/8 inch thick. Slice the apples horizontally, not into traditional wedges. This method makes uniform slices, which helps with layering!
- Start layering the apples, alternating kinds. I always start with the outer edge and overlap them. When you get back to the start, lift up the first apple and put the end underneath to make a full circle. Make sure they overlap by about half – you want lots of delicious apple.
- Put the small pieces or anything that broke into the center. You’re going to make 2 layers, so be sure you plan.
- Repeat the outside layer and then the smaller pieces inside. Build up the center a little bit higher than everything else, because it will sink in the baking process! When you’re all built, push it down lightly to pack the apples in a bit.
- Mix up all your other ingredients in a bowl, reserving 1 Tablespoon of maple syrup. Add a splash of water to thin it out a touch, just enough to make it all liquid-y. Pour it down and around your apples, coating everything!
- Pile on the cold crumble! Pour it on, as much as you like. I like to leave an edge bare so you can see all that beautiful apple layering, but the crumble is delicious, so top as you see fit.
- Pour your reserved maple syrup over the top of the entire tart.
- Bake for 40-50 minutes, until the filling is bubbling, the apple edges are starting to brown and the crumble is golden.
Second Bonus: If you’re looking for some extra fancy finish, try thinning out a bit of apple butter or apricot jam with a splash of water and heating it up. Brush it on the edges for some gloss and shine!
All Purpose Flour Mix
Flex those baking skills with flour that’s all-purpose, and no-gluten.