Here's to my Gluten Free Friends: Strawberry Crumble Cake
I don’t do this often… but y’all, I’m on an alternative flour kick these days! Instead of being afraid of alt-flour, I’m trying to embrace it! So many people in my life, that I love, are gluten free. This recipe is a shot out to all y’all! I’ve adapted this recipe over time, and I think I’ve finally nailed it. Without further adieu, my gluten free Strawberry Crumble Cake. This recipe is a mixture of a cookie base and a crumble topping. It uses oat flour and almond flour, but I assume you could use any combo of alternative flour. Also, I used all strawberries in this version, but you could totally use other berries or stone fruits. I’m hoping to try it with peaches at some point this summer…
Gluten Free Strawberry Crumble Cake
INGREDIENTS
1 stick of butter, cubed, cold
2/3 + 1/3 cup oat flour
2/3 cup almond flour
1 cup oats
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons milk
1 egg
1 teaspoon vanilla
2 cups strawberries
2 teaspoons lemon juice
zest of 1 lemon
2 tablespoons sugar
2 tablespoons oat flour
INSTRUCTIONS
Start by quartering the strawberries. To the strawberries, add the lemon juice, lemon zest, sugar, and oat flour.
Next, combine your 2/3 cups oat and almond flour, oats, sugars, and salt.
With a pastry cutter or two forks, cut your cold butter into the flour mixture. This should be done like you would biscuits or pie crust.
Reserve a little less than 1 cup of this flour, oat, sugar mixture. This will serve as your crumble topping.
In what remains of the mixture, add the additional 1/3 cup oat flour.
In a small bowl, combine the milk, egg, and vanilla.
Add the liquid ingredients to the dry ingredients. Combine until the mixture is fully combined, and resembles a cookie dough.
In a springform pan, press this cookie dough mixture into the bottom of the pan. Layer the fruit mixture on top, and then top with the crumble you set aside earlier.
Bake at 375º for 45 minutes. The fruit should be bubbly and the cookie mixture should be set.
Let cool before serving. Serve slightly warm with whipped cream or a scoop of ice cream.
