Line a baking sheet with parchment paper, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine almond flour, gluten-free baking flour, walnuts, sugars, cinnamon and salt. Mix on low until just combined. Add butter and Vanilla Bean Paste. Continue to mix on low speed until mixture becomes crumbly and peanut-sized pieces start to form. Empty crumble topping onto baking sheet and refrigerate until well chilled.
Preheat oven to 350 degrees F.
Peel and dice apples to 1/4-inch cubes; set aside.
In a large bowl, combine white sugar, oat flour, cinnamon and salt; mix well with a spoon. Add Vanilla Bean Paste and lemon juice to dry mixture and stir until well combined. Add diced apples; mix well to ensure all apples are coated with dry mixture.
In 4 fl. oz. baking dishes (approximately 2-inch high), with a spoon, add apple mixture until it is about 3/4 of the way full. Generously top the baking dishes with the Gluten-Free Crumble Topping. Place on top of a baking sheet and bake until topping is golden brown.
Allow dishes to cool for about 10 minutes before serving.
This dish can be made a day in advance and stored in the refrigerator. Reheat in oven at 350 degrees F for about 8-10 minutes before serving.
Recipe by Chef Josh Johnson, currently Head Pastry Chef at The American Club, In 2015, he won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team. Previously, he was an instructor at the renown French Pastry School in Chicago.
Line a baking sheet with parchment paper, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine almond flour, gluten-free baking flour, walnuts, sugars, cinnamon and salt. Mix on low until just combined. Add butter and Vanilla Bean Paste. Continue to mix on low speed until mixture becomes crumbly and peanut-sized pieces start to form. Empty crumble topping onto baking sheet and refrigerate until well chilled.
Preheat oven to 180 degrees C.
Peel and dice apples to 0.6-centimeter cubes; set aside.
In a large bowl, combine white sugar, oat flour, cinnamon and salt; mix well with a spoon. Add Vanilla Bean Paste and lemon juice to dry mixture and stir until well combined. Add diced apples; mix well to ensure all apples are coated with dry mixture.
In 120 ml baking dishes (approximately 5-centimeter high), with a spoon, add apple mixture until it is about 3/4 of the way full. Generously top the baking dishes with the Gluten-Free Crumble Topping. Place on top of a baking sheet and bake until topping is golden brown.
Allow dishes to cool for about 10 minutes before serving.
Madagascar Bourbon Pure Vanilla Bean Paste
