This was one of those spur of the moment things that turned out great. I had some very soft apples that I knew we wouldn't eat and I wondered around the Internet for ideas about what to do with them. I came across a recipe on the Betty Crocker website for an apple crostata and thought it was a great last minute, sort of rustic idea. I was also running very low on some of my gf flours, so I didn't have a lot to work with.
Despite the last minute, low flour way this came together, it was delicious!
Gluten Free Apple Crostata
For the crust:
1/2 cup rice flour
1/4 cup sweet rice flour
1/4 cup almond meal
1/4 cup cornstarch
2 Tbls sugar
1/4 tsp salt
1/2 tsp xanthan gum
1/2 cup cold butter, grated with a cheese grater*
4 Tbls cold water
1/4 tsp vanilla
For the filling:
1/2 cup sugar
3 Tbls rice flour
3-4 apples, sliced thin
For the topping:
1 Tbls sugar
1/2 tsp cinnamon
1/4 tsp cardamon
Mix together the flours, almond meal, cornstarch, sugar, salt and xanthan gum. Cut in the butter using the grating technique (or a pastry cutter, your fingers, whatever) until the pieces are pea size.
In a small bowl mix the water and vanilla. Sprinkle this mixture over the flour and mix with a fork until everything is moistened. You may need to kneed it a little with your hands.
Gather the dough into a ball onto a piece of plastic wrap. Flatten the dough into about a 5 inch round and wrap the plastic wrap around it. Put in the refrigerator until firm. Note: I left mine in for only 30 minutes and it was a little tough to handle still, I would recommend at least an hour.
With a floured rolling pin, roll the dough into a 12 inch circle. Place on ungreased cookie sheet - be sure to use one with a lip - it's hard to seal the gf dough well enough so nothing leaks out; I got apple pie filling burnt to the bottom of my oven!
Mix together the sugar and flour (3 Tbls). Stir in the apples until all coated. Mound the apple mixture in the center of the circle to within 2 inches of the edge. Fold the edge of the dough over the filling (if you need to break some dough off areas where there is extra to cover any holes).
In a small bowl, mix the 1Tbls sugar, cinnamon and cardamon - sprinkle this over the apples and dough.
Bake at 400 degrees for about 30 minutes, until the crust is browned. Enjoy!
* I learned this great butter grating trick from Kate at Gluten Free Gobsmacked. I now use it every time I have to cut butter into flour!
