This apple crumb tart is topped with a hefty amount of streusel and has gluten-free and 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.
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!
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.
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)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 9 slices
Ingredients
- 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)
- 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
- 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
- powdered sugar or vanilla ice cream
For the crust:
For the topping:
For the apple filling:
For serving:
Directions
- In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer until fluffy.
- 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.
- 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.
- Beat in the butter or use your hands or a pastry blender to incorporate it.
- 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.
- 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.
- Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.
For the crust:
For the topping:
For the apple filling:
Notes
- 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
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50 comments on “Apple Crumb Tart (gluten-free, whole grain options)” — Add one!
Hi! What do you think about making it in advance? Do you think I could make the dough and put it in the refrigerator in the pan the night before? I always like to make as much as I can in advance when serving a large group. Thanks. It looks delicious! Thinking about Thanksgiving for one of two desserts that I’m serving.
Hi there! I haven’t tried it but I’m pretty sure you could make the dough and put it in the pan overnight. Just add a little time to the baking time! I hope you’ll enjoy it. I’d love to hear how it comes out. :)
Wow this looks A-MAZING! The only thing better than apples is an apple crumb tart (gluten free of course)! Pinning for later ;-)
Thanks for pinning! :)
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!
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.
Those apple slices look like perfection!
Thanks a bunch! :)
Those apple slices look fantastic and that crumb topping looks wonderful! ooo yes, maple ice cream would be perfect with this!
Thanks! And I totally agree. :)
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.
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! :)
I can’t believe you almost made me miss out on this tart! I want to go make it right now. That topping!
Haha. So sorry! ;)
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 : )
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. :)
I think it looks lovely! I actually feel more tempted to eat it by seeing this gorgeous pile of apples like this. Love it!
Thanks so much, Melissa!
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.
Thanks, Heather! I am, too. :)
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.
You’re absolutely right! Hooray for apples. :D
I am so glad you went ahead with this as a pie and with the streusel piled high. It looks wonderful!
I am now, too. ;) Thanks, Ginny!
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!
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
Those layers of apple goodness has my mouth watering!
Always a good sign. ;) Thanks, Jaren!
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!
Thanks, Renee!
Another perfect apple dessert! I really do wish I was your next door neighbor so I could invite myself over for a slice! :-)
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. ;)
This looks and sounds so delicious! The crust looks perfect, never would have guessed it’s GF!
And it tastes just like a regular crust, too! :)
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! :)
Thanks, Stacey! I totally agree with you. :)
This looks delicious! Thanks for sharing! :)
Thanks, Kristyn!
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!!
Yes! Exactly! I swear, other peoples’ ice cream always looks beautiful. Mine? A sloppy mess. ;)
the crumb on this pie looks spectacular and to think it is GF
Thanks, Theresa!
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!)
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!
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!
Thanks! And same here. I miss this tart. ;)
Perfect autumn treat!
Thanks, Medeja! :)
That looks incredible! Love all that streusel topping, looks like the perfect ratio of crumb to filling to me :)
Thanks, June! I certainly didn’t have a problem with it, either. ;)