Crumb crust & topping

Oct 17
Posted by: Under: Featured Recipes & Content, Gluten Free Baking, Gluten Free Desserts, Recipes

The following crumb topping is absolutely diving with a middle layer of leftover cranberry sauce.   If you want an extra dash of flavor add a little cinnamon.  You can use any pie filling in the middle, frozen berries or jam.

Ingredients

  • 1/2 cup leftover Bob’s Redmill Pancake mix
  • 1/2 cup gluten free flour mix
  • 3/4 cup brown sugar
  • 1/2 cup margarine, soft
  • 1 1/2 cup gluten free oats
Directions
1.  Combine all ingredients until crumbly.
2.  Press a generous 1/2 into bottom of 9×9 baking dish.
3.  Use leftover cranberry sauce (3/4 cup – 1 cup) spread over crumb.
4.  Sprinkle remaining crumbs on top. Press lightly with palm.
5.  Bake 350 for 30 min.
Thanks to LifeMadeDelicious for the idea!
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About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

Comments

  1. Tammy says:
    November 4, 2011 at 9:09 pm

    This sounds good. I usually use apple, it’s never occurred to me to use cranberry sauce. This recipe will be great for Thanksgiving.

    Reply
    • admin says:
      November 6, 2011 at 11:10 pm

      Hi Tammy
      Yeah – I found a recipe for leftover cranberry sauce years ago and now I love cranberry with crumbles – i like the tart thing.

      Reply

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