This apple crumb tart is topped with a hefty amount of streusel and has gluten-free and whole grain options.

I almost didn’t post this tart just because it seemed like the recipe would have been more suitable for a deep dish pan. The streusel is piled well over the pan’s rim and I thought cutting it may be disastrous. But once cooled, it cut beautifully and there really wasn’t any issue with making it in a tart pan. Piling on the streusel makes a bit of a mess but it’s doable!

This gluten-free apple tart, which I posted over on My Baking Addiction earlier in the week, is super flexible. You can make it with all-purpose flour, a gluten-free baking mix that’s a 1:1 sub for all-purpose flour or white whole wheat flour. I obviously haven’t tried every brand of GF baking mix but if it’s meant as a sub for all-purpose flour, it should work here.

Since I don’t have access to the same gluten-free baking mixes y’all do in the US, I made my own with rice flour, tapioca and potato starches and xanthan gum. I much prefer grain-free baking but I wanted a tart with a big beautiful layer of crumb topping. I’ve never seen grain-free streusel or anything crumb-like that actually looks and tastes like traditional streusel, so I turned to nutritionally void flours. ;)

If you prefer to avoid those types of flours, try this apple tart with a drop cookie crust from Eat Your Way Clean!

If you use the mix of flours I have listed, please use a scale. To make sure everything is accurate, I always measure using grams and measuring cups. I went by the gram measurements on the bags of flour but I noticed I had to really pack my cups to get the gram measurement called for. For example, my bag of flour says 1 cup of potato starch = 192 grams. Different sources on the internet say it’s 150, 152 or even 170 grams. 42 grams is a huge difference!

You’re not supposed to pack flour when measuring it, so I thought it was odd but I went with it, anyway. If using a gluten-free baking mix, just go by whatever gram measurements are on the bag.

This apple crumb tart was the first autumnal thing I baked of the year and I wasn’t quite in the fall mood then, so I kept the spices minimal with cinnamon and nutmeg. Feel free to add some apple pie spice or whatever blend of spices you’d like!

This would be really awesome with some vanilla or maple ice cream. The only reason why I didn’t go that route is because I stink at photographing ice cream. Sad but true. :D

Like pears? Try this gluten-free apple pear tart from My Gluten-free Kitchen!

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