Gluten-free apple crumble with cinnamon and verjus
Juicy apple pieces with cinnamon and Vinberg Verjus Fruity Mild under a crunchy topping of gluten-free oat flour and nut butter, served with sweetened quark.
Ingredients
For the apple layer
- 600 g apples
- 1–2 tbsp Vinberg Verjus Fruity Mild
- 1 tsp cinnamon
- rice syrup optional
For the crumble
- 120 g gluten-free oat flour
- 50 g almond butter or macadamia or pecan butter
- 25–30 g rice syrup or maple syrup
- 1 pinch salt
For the topping
- 250 g quark
- 1–2 tbsp maple syrup
Instructions
Apple layer
- Peel and core the apples and cut them into small cubes or thin slices.
- Mix with the cinnamon and Verjus Fruity Mild and place in a heatproof dish that fits your air fryer or oven.
Crumble and baking
- Knead the oat flour, nut butter, rice or maple syrup and salt into a crumbly mixture and spread it evenly over the apples.
- Bake in the air fryer at 170 °C for about 15–20 minutes or in the oven at 180 °C fan for about 20–25 minutes, until the crumble is golden and the apples are soft.
To serve
- Meanwhile, stir the quark with maple syrup until creamy.
- Let the crumble cool briefly and serve with the sweet quark.
Notes
In the air fryer at 170 °C for about 15–20 minutes, in the oven at 180 °C fan for about 20–25 minutes. Baking time may vary depending on the appliance and dish. Macadamia or pecan butter work instead of almond butter. How well individual ingredients are tolerated varies from person to person.