Granny apples are, of course, the go-to baking apple. I either do a combination of different varieties to get the perfect blend or find one apple that is both tart and sweet. It just adds that extra sensational flavor. But I also like crumbles best when I use apples that are both sweet and tart. To be honest, I usually use whatever I have on hand for this gluten-free apple crumble. Or you can pop it in the oven at 350☏ (176 ☌) for 15 minutes or so until completely warmed through. To reheat the crumble, you can put it in the microwave in a safe bowl for a few seconds. It makes a great make-ahead dessert for Thanksgiving or any special occasion. You could also just take it out in the morning of Thanksgiving, or whenever you want to serve it, and let it thaw for a few hours. Put it on a plate or something so that there’s not a puddle of water in your fridge after it’s thawed. Take it out the night before you want to serve it and let it thaw in the fridge. Or you could alternatively freeze it for up to 3 months. Then just cover the crumble with plastic wrap or transfer it to an airtight container and store it for up to 4 days in the fridge.
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