Pour the millet flour and oat flour into a bowl. Now, you should have a 1/2 cup of millet flour. Then, I pour the crumb topping into a freezer bag and freeze until time to use it in the next recipe. So to save myself some time, I make a large batch of crumb topping all at once. Make the Scrumptious Crumb Toppingĭuring the holiday season, I make numerous recipes that call for a crumb topping: apple pie, apple crisp, coffee cake, sweet potato casserole, etc. Also, try to flatten apples as much as possible to make it easier to cover them with the crumb topping. Use a fork to push apples down to fill in gaps. Pour the seasoned covered apples into an uncooked pie shell. Stir until the apples are covered with sugar. Then, pour the seasoned sugar mixture into the apples. Now, mix cinnamon, nutmeg, and sugar together. If able, choose 2 different varieties of apples for your scrumptious apple crumb pie. If you are planning on cooking one pie, wash 6 apples. Optional: 1 Tablespoon of Benefiber Crumb Topping Gluten and Dairy Free Scrumptious Apple Crumb Pie Ingredients:ĥ to 6 apples peeled, cored, and sliced Apple Seasoning Mixture If you just made your pie dough, remember to butter your pie plate before laying in your gluten and dairy free dough. Making or Buying Dough for Pie Shellsīefore I start mixing ingredients for my apple pie, I pull out one of my frozen gluten free pie crusts or make my gluten free pie dough. Check out the many different types of apple peelers. It only took me a few seconds to put the knife through the center of the now cored apple and slice it into fourths. During a visit with my daughter, I learned about an affordable kitchen device that peels, cores, and slices apples. I am so thankful to learn from my now young adult children. These apples were developed in Idaho in the 1930’s giving us another great baking apple for pies and cakes with just the right amount of sweetness and a surprising tart zing.īaking Tip apple pies taste best when you use 2 different varieties of apples. The texture of the Ida Red apple was a bit meaty and dry. He agreed that the Jonagold apple was perfect for baking apple pies, but too tart to eat. After a few bites, I was ready to share this sweet and tart tasting apple with my husband. One apple new to both of us was the Jonagold apple, a cross between a Jonathan and a Golden Delicious apple. They reminded him of the apples he ate as a child from his Grandfather’s orchard. When he took his second bite he went down memory lane. Surprisingly, my husband revealed in the taste of the Arkansas Black apples. What a treat! The Ambrosia apple was so delicious that I laughingly told my husband he would have to pick his own. I am so glad the Mennel family discovered this apple in the early 1990’s. My favorite apple ended up being the super sweet Ambrosia apple. We made sure to take pictures as we tasted our way through the orchard and filled our box. What a treat! Even better, I learned a baking tip that helped me bake the most scrumptious apple crumb pie ever.Įach bin along the pathway through the orchard had a sign with the name of the apple, its flavor profile, and a little history about it. We all had a great time tasting apples that were new to us. The only apples left were in large bins along a path through the orchard. This year, my husband and I borrowed two teenagers and drove to an apple orchard in the mountains of Virginia. When fall arrives my taste buds start to crave the taste of a gluten and dairy free scrumptious apple crumb pie.
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