Maple syrup-candied crabapple crumble cakes

Maple syrup-candied crabapples with oat-pecan crumble cakes will make you fall in love with crabapples as a seasonal gourmet food!

Course celebrations, Dessert

Cuisine American

Keyword candied crabapples, crabapple dessert, crabapple recipes, gluten-free crumble cake

Prep Time 20

Cook Time 40

Servings

Author Aaron von Frank

blender or food processor
small saucepan
3 3" diameter x 2.5" or higher ring molds ALT: ~3" wide ramekins or muffin tins (see article notes)

1 cup organic oat flour; measured weight 104 grams (We used Arrowhead Mills organic oat flour | ALT: put whole oats in food processor or blender until you achieve a flour-like consistency)
1 cup pecan flour; measured weight 76 grams
6 tbsp unsalted organic grass-fed butter, room temperature
1/2 cup organic dark brown sugar or turbinado sugar, packed (72 grams)
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp salt (we use fine pink Himalayan)

Pre-heat oven to 350°F (176°C).
Add all ingredients to blender or food processor. Mix until fully incorporated and a thick cookie dough-like batter is created.
Prepare 3" form molds using parchment paper or aluminum foil. (See article notes and pictures.) Alternates: ceramic baking ramekins or muffin tins. Divide dough into thirds and place in each form mold. Press dough down hard to create a ~1" thick flat dough layer. Then bake for about 40 minutes or until crumble cakes have cooked through, lightly browned on sides, and formed a nest-like shape with a sunken center.
*As crumble cakes are cooking, start making your candied crabapples!
Remove crumble cakes from oven and let cool for at least 15 minutes before trying to remove them from their forms or baking dishes.

Use a small knife/paring knife to remove the crabapples’ stems and calyxes.
Put all ingredients in a small saucepan over medium heat with LID on for first 10-15 minutes. Ideally, your pan size will allow the crabapples to fit snuggly together on one level. Stir with spoon or shake pan every few minutes to turn crabapples over heat and evenly cook.
After no more than 15 minutes, remove lid to allow water to escape and sauce to thicken as you cook for an additional 10-15 minutes. There may be some cook time variabiity depending on your pan size and size of your crabapples.
When done, remove from heat and cover to keep warm until you're ready to spoon crabbapples & sauce on top of your crumble cakes. This recipe is best with both your crumble cakes and candied crabapples served warm - both reheat well in the microwave if needed! If your candied crabapples cool and thicken so much that they're hard to work with, reheating will help and you can also add 1-2 tbsp of water while reheating if needed.