Minutes Prep time: 60
Minutes Total time: 110
Servings: 12
Difficulty: Advanced
CRUMB TOPPING:
1/2 cup Glutino® Gluten Free All-Purpose Flour
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup cold unsalted butter, cut in small pieces
APPLES:
PAM® Original No-Stick Cooking Spray
2 gala apples, peeled
2 Granny Smith apples, peeled
2 tablespoons Glutino® Gluten Free All-Purpose Flour
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/8 teaspoon salt
2 tablespoons pure maple syrup, divided
2 teaspoons ground cinnamon
1 tablespoon brown sugar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 20 mg | 7% |
| Total Fat | 8 g | 12% |
| Iron | 1% | |
| Calories | 150 kcal | 8% |
| Sodium | 77 mg | 3% |
| Protein | 1 g | 2% |
| Saturated Fat | 5 g | 24% |
| Sugars | 12 g | 1% |
| Vitamin C | 3 mg | 5% |
CRUMB TOPPING:
Whisk together dry ingredients in small bowl. Cut in butter with your hands until the butter is the size of a pea or smaller and all the dry ingredients are incorporated. Freeze while you prepare your apples.
APPLES:
Preheat oven to 375°F. Spray tart or pie pan with cooking spray.
Cut apples in half from the stem to the bottom vertically. Use a melon baller or a spoon to take out the core. Slice apples horizontally about 1/8-inch thick.
Start layering the apples, alternating kinds. 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, leaving about an inch around the edge bare so you can see the apples.
Pour your reserved maple syrup over the top of the entire tart.
Bake 40 to 50 minutes, until the filling is bubbling, the apple edges are starting to brown and the crumble is golden.
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!
French Apple Tart Crumble
