Gluten-Free Apple Quince Crumble |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is my first shot at gluten-free cooking. I made it for a friend. Everyone loved it. Ingredients:
5 quinces |
8 granny smith apples |
1 teaspoon ground ginger |
1 teaspoon ground cardamom |
1/2 teaspoon salt |
1 teaspoon fresh lemon juice |
1/2 cup apple cider |
1 cup agave nectar |
2 tablespoons rice flour |
1 tablespoon margarine, cut into small pieces |
1 cup pecans or 1 cup walnuts |
2 tablespoons margarine, softened slightly |
3/4 cup quinoa |
4 tablespoons agave nectar |
1 pinch salt |
Directions:
1. Preheat oven to 375°F.
2. Peel apples and quinces, core them and cut them in thin slices - You can use an apple slicer for the apples, but make sure the quince is cut as thin as possible. Add all ingredients to a large pot, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer until the fruit is tender (about 20-30 minutes), stirring occasionally.
3. Pour the fruit mixture from the pot into a mixing bowl, and slowly sift in the sweet rice flour, making sure to mix it in evenly so there are no lumps.
4. Pour fruit mixture into a partially pre-baked pie crust. Use your fingers to crumble the streusel topping across the entire top of the pie. Arrange small pieces of margarine across the top, and bake for 20-20 minutes, or until the topping is golden-brown and the filling is bubbling. Remove from oven and allow to cool before serving.
5. In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks. If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible.
6. Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400°F Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.
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