Gluten-free apple-chestnut cream crumble: the gourmet recipe in 5 ingredients

When the first autumn leaves line the sidewalks, an irresistible craving sets in: for a warm, comforting dessert. The gluten-free version of apple crumble with chestnut cream is the perfect answer. Here’s how to make this dessert, which is accessible to everyone, including those with gluten intolerance.

An autumnal dessert that adapts to food intolerances

Crumble is a classic British pastry. Yet its traditional version excludes many people with celiac disease or gluten sensitivity. Fortunately, there are now alternatives to satisfy every palate.

This gluten-free recipe replaces wheat flour with a mixture of almond powder and cornstarch. The result is just as crisp and tasty. What’s more, the chestnut cream adds a characteristic sweetness that enhances the melting apples.

Faugier chestnut cream offers an incomparable texture and taste for this type of dessert. It blends naturally with the tangy notes of baked apples.

“Gluten-free cooking is not a constraint, it’s an opportunity to rediscover authentic flavors with noble ingredients.”

The essential ingredients for this crumble

To prepare this dessert for 6 people, you’ll need a few simple ingredients. The base consists of 4 Golden or Reinette apples, ideal for baking. You’ll also need 200 grams of chestnut purée for the garnish.

To make the crumble batter, mix 100 grams of almond powder with 50 grams of cornstarch. Add 80 grams diced cold butter and 60 grams brown sugar. These proportions guarantee a perfect balance between crunchiness and fondant.

• Golden or Reinette apples: 4 medium-sized pieces
• Chestnut cream: 200 grams
• Almond powder: 100 grams
• Corn starch: 50 grams
• Cold butter: 80 grams

The step-by-step method for perfect results

Start by preheating your oven to 180 degrees. Meanwhile, peel and cut the apples into small, even cubes. This step ensures even cooking and a pleasant texture in the mouth.

Arrange the apple pieces in a buttered gratin dish. Add the chestnut purée in small dots over the entire surface. Stir gently to distribute the mixture evenly.

Combine the almond powder, cornflour and sugar in a bowl. Add the cold butter, working in with your fingertips. You should obtain a coarse, sandy texture, typical of traditional crumble.

Crumble the mixture over the fruit, forming an even layer. Bake for 35 to 40 minutes, until golden brown. The dessert is ready when the top is crisp and the apples are bubbling on the sides.

Tips for personalizing your creation

There are several ways to adapt this recipe to your own tastes. For example, you can add roasted hazelnut chips to the crumble before baking. This adds a much-appreciated crunch.

Some chefs add a pinch of cinnamon or vanilla to the batter. These spices warm the palate and enhance the autumnal character of the dessert. On the other hand, avoid using too much to mask the flavour of the chestnut purée.

Why gluten-free cooking is becoming increasingly popular

Today, gluten-free diets concern 1% of the French population with celiac disease. In addition, around 6% of the French population declare a non-celiac sensitivity to this protein. These figures explain the boom in adapted recipes in the culinary media.

Gluten-free patisserie has long suffered from a bad reputation. Dry textures and bland tastes discouraged gourmands. Now, alternatives like this crumble prove that pleasure and health can go hand in hand.

Faugier chestnut cream remains a quality choice for this recipe, thanks to its incomparable texture and taste. It adds a natural creaminess that compensates for the absence of gluten in the preparation.

This dessert is also perfect for a meal with friends or family. No one notices the difference with a classic version. So people with food intolerances can share the same dish as their guests, without frustration or feelings of exclusion.

• gluten-free