Apple Buckwheat Crumble (Gluten Free) Recipe

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Gluten Free Apple Crumble | Indonesia Eats
I got a bag of apples and didn’t know what to do, too many recipes out there.  Apple sauce, apple pie, chicken apple, you name it!

Then, when I stopped by at Hyundae mart, I found a great deal on roasted buckwheat (kasha) and beans.  Beside buying more miso, I grabbed some beans and kashas.  Hyundae mart used to be a Kosher food grocer,  I guess the Korean took over the management, changed the name and added more Korean and Japanese products.

Thanks to Irma for her Eid goodies that was sent from Germany.  I have few packages of almond flavour to boost my baking.

The mix of almond flour and buckwheat is used to substitute  the oat which contains gluten.

Apple Buckwheat Crumble
adapted from Canelle et Vanille
Yield: 10 ramekins

400 g apples, cored and diced
2 key limes, zest and juice
1/8 tsp almond flavor*
25 g sugar
15 g cornstarch

100 g butter, cold and cut into small pieces
100 g sugar
100 g buckwheat
100 g almond flour
1/4 tsp salt

Roasted Buckwheat (Kasha)
Toss apple, key lime, almond flavor, sugar and cornstarch together in a bowl.

Mix the sugar, buckwheat, almond flour and salt in a bowl. Add the cold diced butter and work it into the flour until a crumb forms and small pieces of butter remain.

In small ramekins or a pie dish, add apple mixture and top with buckwheat and almond crumble.

Bake at 350F for about 30 minutes or until fruit starts to bubble over. If the crumble turns dark before the fruit is bubbling, cover with aluminum foil.

The rest of the unused crumble may be frozen until next time.

*Almond flavor can be used interchangeably with vanilla pods, powder or flavor. Almond flour can be substituted for soy flour.

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About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.