This topping can be used to make any number of delicious, gluten-free crumbles. I like to stir leftovers into my yogurt for breakfast.
OAT CRUMBLE TOPPING FOR PIE HOW TO
I’m partial to this all-butter pie crust my Dad taught me how to make but please use any pie crust recipe you’re comfortable with. The topping never gets soggy waiting for the fruit underneath to cook. dried ground ginger and nutmeg lemon juice all-purpose flour, oats, and cold, unsalted butter for the crumble topping For this strawberry pie recipe, pie crust comes first. This produces a topping that spreads just a bit, but still sits nicely on top of the cooked fruit. Oats, butter, flour, and brown sugar make an easy cherry pie topping that you won’t be able to resist. A good ratio is 2 tablespoons of butter per 45-gram packet of instant oatmeal. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. To make a fruit crumble topping, all you’ve got to do is incorporate some butter into the instant oatmeal. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. In this recipe, I use flour made from quinoa - easy to do in a spice grinder - and gluten-free oats, which I ordered from Bob’s Red Mill. Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can’t stomach. For filling, combine pie filling, raisins and cinnamon in large bowl mix well. Using pastry blender or 2 knives, cut in margarine until mixture is crumbly. For topping, combine oats, flour and sugar in small bowl mix well. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. Cooking Instructions Prepare E-Z Oat Crust as recipe directs. OAT CRUMBLE 1 cup (100 g) regular rolled oats 2/3 cup (100 g) all-purpose flour 1/3 cup (70 g) packed light brown sugar 1 teaspoon ground cinnamon 6. Bake pie at 375 degrees for 40 to 45 minutes.Lately I’ve been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing.Sprinkle crumb topping over the apples in pastry lined pie plate.In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
Add sliced apples and toss well with sugar mixture. Mix sugar, nutmeg, cinnamon and ginger in a large bowl.
Fold pastry in half and place in pie dish. To make apple crisp without oats, use the topping from apple crumble pie, only slightly increased. You can use a food processor to make the crumb. To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb. Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice. Roll out to about 2″ larger than inverted pie dish. Preheat oven to 375 degrees and line pie pan with pie crust. Shape into a flat disk and place on floured board. Toss together, being careful not to over work the dough. Make a well in the center and pour in ice water.
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