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.

▢ 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 salt
▢ 4 medium Granny Smith apples peeled and cut into slightly less than 1/4" slices, about 1 3/4 pounds / 795 grams

In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer until fluffy.
1/2 cup (113 grams) unsalted butter
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 tablespoons granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 1/2 cups (188 grams) flour
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.
Refrigerate for at least 20 minutes while preparing the rest of the tart.

In a large mixing bowl, stir together the flour, cinnamon, brown sugar, granulated sugar and salt.
1 1/2 cups (188 grams) flour, 1 teaspoon ground cinnamon, 1/2 cup (100 grams) brown sugar, 1/4 cup (50 grams) granulated sugar, 1/8 teaspoon salt
Beat in the butter or use your hands or a pastry blender to incorporate it.
3/4 cup (168 grams) unsalted butter
Once well combined, place the bowl in the refrigerator to chill while preparing the apples.

In a large mixing bowl, stir together everything except for the apples.
1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/4 cup (50 grams) granulated sugar, 1/4 cup (50 grams) brown sugar, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, pinch salt, 4 medium Granny Smith apples
Then stir in the apples and coat thoroughly in the liquid mixture.
Take the crust and crumb topping out of the refrigerator.
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.
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.
Place the tart on a baking sheet to catch any spills.
Bake for 10 minutes at 450°F and then turn the heat down to 350 °F.
Bake for another 40-45 minutes or until the topping is firm and the filling is bubbling.
If you notice the topping is browning too quickly, cover it with foil and place the tart on the bottom rack of the oven.
If not using a 9" or 10" tart pan, you'll need to adjust the baking time accordingly.
Let cool completely. If you cut into the tart while it's still warm, it may be difficult to cut a clean piece.
Dust with powdered sugar or top with ice cream.
powdered sugar
Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.

For the flour, all-purpose flour or white whole wheat flour can be used for a non-gluten-free version. For gluten-free, 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