Tuesday, February 25, 2014
You know that delicious crumbly topping that you get on the top of a dutch apple pie? That is exactly what this stuff is, but better.
This is better because it comes with no pie. I bake a cookie sheet of this stuff up nice and crunchy and store in an airtight container. We sprinkle it on ice cream,yogurt,fresh fruits, or I am guilty of nibbling on all by itself.
So incredibly easy. I now and then crave pie but going through the motions of rolling out gluten free crust isn't something I am always in the mood to do. Or in the mood to clean up! This was I get that sweet and crunchy on my fruit and no mess! Oh and fast too!
1/2 c. coconut oil(Tropical Traditions or what is safe for you)
1/2 c. brown sugar(we use domino's)
1 c. gluten free all-purpose flour
1 tsp. salt(try 1/2 teaspoon, we happen to like it a little saltier so use a full teaspoon of pink himalayan salt)
Preheat oven to 325
In bowl combine flour, sugar and salt. Cut coconut oil into flour mix. I use my hands to really work it so that it will clump together in nice little lumps.
I line a cookie sheet with tinfoil,parchment is fine too. Sprinkle your "lumps" across the cookie sheet(no need to grease the sheet). I try not to have too many big lumps or all little ones as they do melt together a bit and if the lumps are too big them won't bake all the way through when the rest is done(this is to fix though, I find the half cooked big lumps are quite tasty!)
Bake for 25-30 minutes. (Doesn't hurt to check on it around 20, depending on the size of your lumps,it may bake faster.)
Let it cool and break apart. Store in airtight container.