Individual Apple Crumble in a Mason Jar – with quinoa or oat topping

Is there anything more delicious than Fall flavours? Well, if it’s jammed into a dessert fit for one – that’s even better!

On the weekend I experimented with and cooked up some individual apple crumbles – one with an oat topping, and the other with a quinoa topping – both turned out wonderfully!

One of the batches had egg white in the topping and I also experimented without it.¬†Although it tasted delicious, it wasn’t as “crumbly” as I feel most people would expect so for that reason I decided to keep it out – but feel free to try it if you like that super crispy topping! I personally preferred the one with the egg white because I like a topping that’s crunchy and stuck together – but, to each their own ūüôā

The mason jar on the left is the oat topping, and the one on the right is the quinoa topping – enjoy!

Gluten free apple crumble individual mason jar

Gluten free apple crumble filling

gluten free apple crumble dry ingredients

Gluten free apple crumble apples in jar

gluten free apple crumble bubbles after cooking

Gluten Free Individual Apple Crumble in Mason Jars

Ingredients (per 1 x 500ml mason jar)

Filling:
1 apple (I’ve used both gala and honey crisp) peeled and chopped into bite size pieces
drizzle of maple syrup (approx 1 tsp)
1/2 tsp corn starch
juice from 1/4 lemon slice (approx 1 tsp)
1/4 tsp cinnamon
1/8 tsp allspice

Crumble Topping
1/3 cup GF rolled oats OR quinoa flakes
1/8 cup almond flour
2 tsp maple syrup
2 tsp melted coconut oil – or a smidgen more so there’s enough to wet the topping
1 tsp ground flaxseed
sprinkle of cinnamon
Optional – 1 egg white (or a little less, 1 egg white works perfectly for 2 toppings) for an extra crunchy topping, but if you prefer it to be loose and flaky, then omit the egg white

Directions

  1. Peel and cut up apple into small bite size pieces – place in a bowl and add the cinnamon, all spice, corn starch and maple syrup. Stir and place in bottom of mason jar.
  2. Add oats/quinoa flakes, ground flaxseed, almond flour and cinnamon to a bowl and stir.
  3. Melt your coconut oil and drizzle on top of oat/quinoa mixture as well as maple syrup – stir well. If you’re adding the egg white, add it now and mix it up – adding this will make the mixture a bit more soggy looking but add more oats/quinoa if it’s too soggy.
  4. Place mixture on top of cut up apples in the mason jar and do NOT pack it down – loosely place on top.
  5. Bake at 350F for approx. 25 – 30 minutes (for egg topping) and 20 – 25 minutes (for non-egg topping). Place the jar on the bottom rack (optional place it on a baking sheet for stability) and bake there until there’s about 5 – 10 minutes left – then bring to a higher rack and bake for the rest of the 5 – 10 minutes¬†and watch carefully so the crumble topping doesn’t burn. The dessert will be done when you see the apple mixture getting bubbly for a period of time and lots of juice is getting created as well as topping is browned (see pic above and video below for bubbling example)

 

Dessert - apple crumble quinoa

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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