Sunday, October 16, 2011

Apple Acorn Crumble

Just a quick recap from previous acorn posts:  this can be made gluten-free by substituting acorn flour for the whole wheat flour;  also, if you don't have any acorns but want to try this recipe, hazelnut flour could be substituted but it is a lot more expensive!
This recipe is for a larger sized crumble, like to feed my family or to take to a potluck, but could be halved for a less piggy family.

Apple Acorn Crumble
1/2 cup honey
2 tbsp lemon juice
2 tbsp butter, melted
1/4 cup apple cider
9 cups peeled, thinly sliced apples
2 cups whole wheat flour
1 cup brown sugar
1 cup acorn meal
1 tsp ground cinnamon
1 cup butter

Preheat oven to 350 degrees.  Combine honey, lemon juice, melted butter, and apple cider.  Pour mixture over apple slices and stir well, so each apple slice is coated.  Pour into a 9x13 baking pan.  

In a separate bowl, mix together flour, sugar, acorn meal, and cinnamon,  Cut in butter until mixture resembles fine crumbs.  Spread crumb topping over apples.  Bake for 40 minutes, or until the top is crispy and lightly browned.

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