“Divine Dutch Almond Crumble Pie: A Mouthwatering Gluten-Free Dessert Experience”

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 3 tablespoons ice water
• 1 1/2 cups almond meal
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup dark chocolate, finely chopped
• 1/2 cup sliced almonds
• Powdered sugar for dusting

Instructions

1. In a large bowl, whisk together the gluten free flour and salt.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing just until the dough comes together.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat oven to 375°F (190°C).
6. Roll out the chilled dough and fit it into a 9 inch pie plate. Trim and crimp the edges.
7. In another bowl, combine almond meal, granulated sugar, vanilla extract, egg, and chopped chocolate. Mix until well incorporated.
8. Spoon the filling into the prepared crust, spreading evenly.
9. Sprinkle the sliced almonds over the filling, then top with the remaining almond meal mixture.
10. Bake for 45 50 minutes or until the crumble topping is golden and the filling is set.
11. Let cool completely before dusting with powdered sugar and serving.

Chef’s Insight

Using cold butter and ice water in the crust creates a flakier texture.

Notes

This recipe is best enjoyed slightly warm or at room temperature.