Recipe from France for Gluten-free, Lactose-free Quince & Apple Crumble

imageMonique Palomares sent me this recipe from France for gluten-free and lactose-free Quince and Apple Crumble.  The measurements aren’t precise so you’ll need to play around with the quantities.  Here’s what Monique wrote:

"This is a gluten and lactose-free quince and apple pie.  But you could make it with either apples or quinces.

Here’s how I made it…

I peeled some quinces, cut them into pieces and cooked them on the lowest possible heat in a frying pan with the lid on. Ditto for the apples (it takes much less time).

Meanwhile I made the "crumbs" with chestnut flour and muscovado sugar (or the like) + cinnamon to taste – using 1 part flour to 1/2 part sugar.  I always measure by eye (in French you’d say "à vue de nez" which is literally "by nose sight" which means approximately).  Mix well.

Now here comes the difficult part: I added "soja cuisine" which is our soy cream, not milk -I think you can do that with silken tofu too. (When I say "difficult part" it’s because my first try was a failure.   I had added too much cream and it made a dough instead of crumbs and I had to make tiny lumps of it that turned out as hard as concrete once cooked -though tasty once softened in yoghurt!)  So… add one soy cream spoonful, blend with your fingers so you keep having a sandy mixture, then add another soy cream spoonful, blend with your fingers again, etc. Stop before you feel another spoonful would make some of your crumbs lump together in a very lightly sticky dough.

Put the fruit in a tart pan, sprinkle the crumbs on top and bake till the crumbs are cooked (10 minutes in a hot oven at 400F)."

Thanks for sharing your recipe Monique!

Monique Palomares works with me on the French and Spanish versions of Mama Lisa’s World.

This article was posted on Monday, December 5th, 2011 at 11:35 am and is filed under Apple and Quince Crumble, Countries & Cultures, Desserts, France, Gluten-Free Pie Crust, Gluten-Free Recipes, Lactose-free Recipes, Recipes of the World, Special Diet Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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