Deliciously Moist Apple Crumb Tart - Gluten Free
 
Prep time
Cook time
Total time
 
Apple Crumb Tart is moist and bursting with flavor. You'd never know it's gluten-free, egg-free, dairy-free, vegan. No refined carbs. Absolutely delicious!
Author:
Recipe type: Pie/Tart
Cuisine: Dessert
Serves: 8
Ingredients
Crust
  • 1 cup (140g) whole raw almonds, unsalted
  • 1 cup (90g) almond flour
  • 2 Tablespoons (40g) pure maple syrup
  • 3 Tablespoons (45ml) coconut oil, melted (I used cold pressed, extra virgin coconut oil)
Apple pie filling
  • 6 apples (I used a mix of 3 Gala and 3 Granny Smith), peeled, cored and sliced into ¼” slices
  • juice from one lemon
  • ½ cup (105g) coconut palm sugar
  • ⅓ cup (80ml) full fat coconut milk
  • 2 Tablespoons (30ml) water
  • 3 Tablespoons (40g) cold pressed organic coconut oil
  • 2 Tablespoons (43g) pure maple syrup
  • 2 Tablespoons (14g) tapioca flour
  • ½ Tablespoon (7g) vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground ginger
Crumb Topping
  • ⅔ cup (67g) almond flour
  • ⅓ cup (40g) pecans
  • ¼ cup (30g) walnuts
  • 3 Tablespoons (40g) coconut oil, melted
  • 2 Tablespoons (17g) organic coconut palm sugar
  • 2 Tablespoons (43g) pure maple syrup
  • 2 Tablespoons (30ml) full fat coconut milk
  • ½ Tablespoon (4g) cinnamon
Instructions
Crust
  1. Preheat oven to 300°F (149°C).
  2. In a food processor, pulse together almond flour and almonds until coarse. See photo above.
  3. Add melted coconut oil and maple syrup. Pulse until combined. *see note
  4. Firmly press mixture in to tart pan. Place tart pan on baking sheet and bake for approximately 12 minutes, or until lightly browned. Let cool on wire rack while preparing filling.
Apple Pie Filling
  1. In a medium sized baking dish, combine apples with lemon juice. Mix in vanilla.
  2. In a small bowl, combine cinnamon, nutmeg, allspice, ginger. Add to apple mixture. Stir to coat evenly. Set aside.
  3. In a small sauce pan over low heat, combine water, palm sugar, coconut milk. Stir until sugar is dissolved. Add coconut oil, maple syrup. Slowly add tapioca flour while mixing. (Adding tapioca flour too quickly causes lumps, so go slow). Tapioca flour is a thickener - see photo above for proper consistency. Once the mixture thickens, pour over apples, stir to coat and cover. Bake for 50 minutes covered. Remove cover and bake for another 10 minutes.
  4. Let cool for approximately 20 minutes before adding to the shell.
Crumb Topping
  1. Preheat oven to 300°F (149°C).
  2. Line a baking with parchment paper, or line with a silicone liner and set aside.
  3. In a food processor, pulse together almond flour, pecans and walnuts to a chopped consistency.
  4. Add remaining ingredients and pulse until just combined.
  5. Spread out on baking sheet (see photo above) and bake for 10 minutes. Texture should be slightly crunchy on the outside, but softer in the middle. Remove from oven and let cool on baking sheet.
  6. When cool enough to handle, break apart into smaller pieces and add to tart.
  7. Enjoy!
Notes
*Can substitute honey or agave nectar in equal amounts for the maple syrup.

Store covered up to three days or up to five days in refrigerator.
Recipe by The Pastry Palette at http://thepastrypalette.com/deliciously-moist-apple-crumb-tart-gluten-free/