Apple Crumb Tart (gluten-free, whole grain options)

This apple crumb tart is topped with a hefty amount of streusel and has gluten-free and whole grain options.

Apple Crumb Tart {gluten-free / whole grain options}

I almost didn’t post this tart just because it seemed like the recipe would have been more suitable for a deep dish pan. The streusel is piled well over the pan’s rim and I thought cutting it may be disastrous. But once cooled, it cut beautifully and there really wasn’t any issue with making it in a tart pan. Piling on the streusel makes a bit of a mess but it’s doable!

This gluten-free apple tart, which I posted over on My Baking Addiction earlier in the week, is super flexible. You can make it with all-purpose flour, a gluten-free baking mix that’s a 1:1 sub for all-purpose flour or white whole wheat flour. I obviously haven’t tried every brand of GF baking mix but if it’s meant as a sub for all-purpose flour, it should work here.

Apple Crumb Tart {whole grain, gluten-free options}

Since I don’t have access to the same gluten-free baking mixes y’all do in the US, I made my own with rice flour, tapioca and potato starches and xanthan gum. I much prefer grain-free baking but I wanted a tart with a big beautiful layer of crumb topping. I’ve never seen grain-free streusel or anything crumb-like that actually looks and tastes like traditional streusel, so I turned to nutritionally void flours. ;)

If you prefer to avoid those types of flours, try this apple tart with a drop cookie crust from Eat Your Way Clean!

Apple Crumb Tart {gluten-free, whole grain options}

If you use the mix of flours I have listed, please use a scale. To make sure everything is accurate, I always measure using grams and measuring cups. I went by the gram measurements on the bags of flour but I noticed I had to really pack my cups to get the gram measurement called for. For example, my bag of flour says 1 cup of potato starch = 192 grams. Different sources on the internet say it’s 150, 152 or even 170 grams. 42 grams is a huge difference!

You’re not supposed to pack flour when measuring it, so I thought it was odd but I went with it, anyway. If using a gluten-free baking mix, just go by whatever gram measurements are on the bag.

Apple Crumb Tart {gluten-free and whole grain options}

This apple crumb tart was the first autumnal thing I baked of the year and I wasn’t quite in the fall mood then, so I kept the spices minimal with cinnamon and nutmeg. Feel free to add some apple pie spice or whatever blend of spices you’d like!

This would be really awesome with some vanilla or maple ice cream. The only reason why I didn’t go that route is because I stink at photographing ice cream. Sad but true. :D

Like pears? Try this gluten-free apple pear tart from My Gluten-free Kitchen!

Apple Crumb Tart (gluten-free, whole grain options)

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Rated 5.0 by 1 reader
Apple Crumb Tart (gluten-free, whole grain options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 9 slices

Ingredients

    For the crust:

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups gluten-free flour1 (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
  • For the topping:

  • 1 1/2 cups gluten-free flour1 (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
  • 1 teaspoon ground cinnamon
  • 1/2 cup (100 grams) brown sugar or raw sugar
  • 1/4 cup (50 grams) granulated sugar or raw sugar
  • 1/8 teaspoon salt
  • 3/4 cup (168 grams) unsalted butter, cold
  • For the apple filling:

  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup (50 grams) granulated sugar or raw sugar
  • 1/4 cup (50 grams) brown sugar or raw sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of salt
  • 4 medium (about 1 3/4 pounds / 795 grams) Granny Smith apples, peeled and cut into slightly less than 1/4" slices
  • For serving:

  • powdered sugar or vanilla ice cream

Directions

    For the crust:

  1. In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer until fluffy.
  2. Add the sugar, egg, vanilla and salt and beat for about 20 seconds. It'll appear curdled at this stage. Gradually add in the flour and beat until well combined.
  3. Take out a 9" or 10" tart pan with a removable bottom and pat the dough evenly up the sides and over the bottom of the tart pan.
  4. Refrigerate for at least 20 minutes while preparing the rest of the tart.
  5. For the topping:

  6. In a large mixing bowl, stir together the flour, cinnamon, brown sugar, granulated sugar and salt.
  7. Beat in the butter or use your hands or a pastry blender to incorporate it.
  8. Once well combined, place the bowl in the refrigerator to chill while preparing the apples.
  9. For the apple filling:

  10. In a large mixing bowl, stir together everything except for the apples.
  11. Then stir in the apples and coat thoroughly in the liquid mixture.
  12. Take the crust and crumb topping out of the refrigerator.
  13. Place the apples (and all the juice that has accumulated at the bottom of the bowl) into to unbaked tart crust. Do not worry about placing them in neatly - they will cook down.
  14. Place the tart on a clean workspace away from the counter's edge. Top with the crumb topping. Note that it will be piled several inches above the rim of the tart pan.
  15. Place the tart on a baking sheet to catch any spills.
  16. Bake for 10 minutes at 450°F and then turn the heat down to 350 °F.
  17. Bake for another 40-45 minutes or until the topping is firm and the filling is bubbling.
  18. If you notice the topping is browning too quickly, cover it with foil and place the tart on the bottom rack of the oven.
  19. If not using a 9" or 10" tart pan, you'll need to adjust the baking time accordingly.
  20. Let cool completely. If you cut into the tart while it's still warm, it may be difficult to cut a clean piece.
  21. Dust with powdered sugar or top with ice cream.
  22. Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.

Notes

  1. You can use your favorite gluten-free flour mixture that's a 1:1 substitute for regular all-purpose flour. If you don't have one on hand, the following recipe from Land O'Lakes is what I used for this tart. I highly recommend using a scale rather than measuring cups to ensure accuracy. Using this flour mixture, you'll use 1 1/2 cups (245 grams) in the crust and the same amount in the crumb topping.
    • 2 cups (320 grams) white rice flour
    • 2/3 cup (128 grams) potato starch
    • 1/3 cup (40 grams) tapioca flour / starch
    • 1 teaspoon xanthan gum

Source: My post on My Baking Addiction – Gluten-free Apple Tart

Recipe by  | www.texanerin.com

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48 comments on “Apple Crumb Tart (gluten-free, whole grain options)” — Add one!

  • Jules Shepard says
    March 26, 2019 @ 6:19 pm

    Wow this looks A-MAZING! The only thing better than apples is an apple crumb tart (gluten free of course)! Pinning for later ;-)

    Reply
  • Sheryl
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    says
    February 6, 2019 @ 1:45 am

    Made this for my husband for his birthday – always looking for good gluten free baking recipes. This turned out excellent – I cut the sugar in half because husband doesn’t like it too sweet and I used honey crisp apples and it was delish!

    Reply
    • Erin replies to Sheryl
      February 17, 2019 @ 7:09 pm

      Yay! I’m glad to hear that it worked out well and that your husband enjoyed it. I hope he had a great birthday! Thanks a bunch for your comment and I’m very sorry for just now seeing it.

      Reply
  • Alicia Pope says
    April 19, 2017 @ 4:38 pm

    Those apple slices look like perfection!

    Reply
  • Angie | Big Bear's Wife says
    October 8, 2015 @ 2:52 pm

    Those apple slices look fantastic and that crumb topping looks wonderful! ooo yes, maple ice cream would be perfect with this!

    Reply
  • Kim Beaulieu says
    September 26, 2015 @ 7:44 am

    This looks positively scrumptious and I want to run right into my kitchen to make it. I’ve not baked much with GF or alternative flours, I really need to dive in and try.

    Reply
    • Erin replies to Kim Beaulieu
      September 26, 2015 @ 11:19 pm

      Then definitely don’t start with this one! It requires too many special flours. I have an amazing chocolate chip cookie recipe coming up that would be a great starting point! :)

      Reply
  • amanda @ fake ginger says
    September 25, 2015 @ 4:53 am

    I can’t believe you almost made me miss out on this tart! I want to go make it right now. That topping!

    Reply
  • Nutmeg Nanny says
    September 24, 2015 @ 2:55 pm

    Shooting with ice cream is the worst! It always ends up getting so melty before I can even get the perfect shot. I will admit that sometimes the melty looks works BUT it’s still a pain. I’m loving the look of this tart. It’s 100% perfect for fall and for all the apples I’m about to pick this weekend : )

    Reply
    • Erin replies to Nutmeg Nanny
      September 25, 2015 @ 6:58 pm

      Oh, please. ;) I think everything you do looks absolutely perfect. Always! I actually get a little sad when I look at your pictures and tell myself I should do some tutorials but then I forget or have other stuff to do and it never happens. I think I’m going to set aside some dedicated time every day to do that. :)

      Reply
  • Melissa from Hungry Food Love says
    September 24, 2015 @ 12:41 pm

    I think it looks lovely! I actually feel more tempted to eat it by seeing this gorgeous pile of apples like this. Love it!

    Reply
  • heather | girlichef says
    September 24, 2015 @ 2:37 am

    That is the stuff dreams are made of – streusel heaven! Plus yeah, apple anything makes me happy. I’m glad you decided to share it.

    Reply
  • Lana | Never Enough Thyme says
    September 24, 2015 @ 1:10 am

    What a lovely tart! Apples seem to sometimes be overlooked in the all-pumpkin mania of the fall season. It’s really nice to see them take center stage.

    Reply
  • Ginny McMeans says
    September 24, 2015 @ 12:54 am

    I am so glad you went ahead with this as a pie and with the streusel piled high. It looks wonderful!

    Reply
  • Ashley @ Wishes & Dishes says
    September 23, 2015 @ 10:11 pm

    I am trying to get into the fall mood – I need this tart to help me get there :) love your suggestion of maple ice cream on top!

    Reply
    • Erin replies to Ashley @ Wishes & Dishes
      September 25, 2015 @ 6:53 pm

      Aww. What’s taking so long?! Actually, I support you and not being in the fall mood. Just because it’s the opposite of people posting pumpkin recipes in early August. :D

      Reply
  • Jaren (Diary of a Recipe Collector) says
    September 23, 2015 @ 8:18 pm

    Those layers of apple goodness has my mouth watering!

    Reply
  • Renee - Kudos Kitchen says
    September 23, 2015 @ 3:06 pm

    I love streusel when it’s piled high. I’d say that making this in a tart pan was a great call. It looks delicious!

    Reply
  • Martha @ A Family Feast says
    September 23, 2015 @ 2:20 pm

    Another perfect apple dessert! I really do wish I was your next door neighbor so I could invite myself over for a slice! :-)

    Reply
    • Erin replies to Martha @ A Family Feast
      September 25, 2015 @ 6:52 pm

      If we were neighbors, you’d never have to stop by. I’d just come and dump all of these sweets off. I wouldn’t say no to some of your savory food in return. ;)

      Reply
  • Kimberly @ The Daring Gourmet says
    September 23, 2015 @ 7:46 am

    This looks and sounds so delicious! The crust looks perfect, never would have guessed it’s GF!

    Reply
  • Stacey @ Bake.Eat.Repeat. says
    September 23, 2015 @ 4:16 am

    This tart looks delicious! Love all that streusel on top – I think it’s great that it’s piled so high, just looks more amazing that way! :)

    Reply
  • Kristyn says
    September 22, 2015 @ 10:59 pm

    This looks delicious! Thanks for sharing! :)

    Reply
  • Lauren Kelly Nutrition says
    September 22, 2015 @ 10:42 pm

    I am DYING over this tart! That crumb topping? To die for! I had to laugh, when I try to photograph ice cream it look awful, dropping everywhere. Other people photograph it beautifully! I can’t wait to make this!!

    Reply
    • Erin replies to Lauren Kelly Nutrition
      September 25, 2015 @ 6:49 pm

      Yes! Exactly! I swear, other peoples’ ice cream always looks beautiful. Mine? A sloppy mess. ;)

      Reply
  • The Food Hunter says
    September 22, 2015 @ 9:41 pm

    the crumb on this pie looks spectacular and to think it is GF

    Reply
  • Maryanne @ the little epicurean says
    September 22, 2015 @ 9:27 pm

    A slice of apple crumb tart and a scoop of maple ice cream would be pure heaven! (I agree, photographing ice cream is super difficult!)

    Reply
    • Erin replies to Maryanne @ the little epicurean
      September 22, 2015 @ 9:28 pm

      I totally agree! And thank goodness I’m not alone on the ice cream thing. I swear… whenever someone elses photographs ice cream, it looks perfect. Every time. I have no idea how they do it!

      Reply
  • Stephanie says
    September 22, 2015 @ 5:37 pm

    Apple crumble/apple pie are my favorite fall treats and THIS looks like the best of both worlds! I wish I could reach out a take a big slice now!

    Reply
    • Erin replies to Stephanie
      September 22, 2015 @ 9:27 pm

      Thanks! And same here. I miss this tart. ;)

      Reply
  • Medeja says
    September 20, 2015 @ 8:12 pm

    Perfect autumn treat!

    Reply
    • Erin replies to Medeja
      September 21, 2015 @ 2:46 pm

      Thanks, Medeja! :)

      Reply
  • June @ How to Philosophize with Cake says
    September 20, 2015 @ 3:11 pm

    That looks incredible! Love all that streusel topping, looks like the perfect ratio of crumb to filling to me :)

    Reply

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