Baking | GF Apple Pistachio Craisin Crumble … with oats and finger millet {ragi}

“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple…”
J.K. Rowling

GF Apple Pistachio Craisin Crumble … you might have noticed a shift towards whole grains here on PAB. We all learn over time, and we all notice health trends. It’s been a while since I’ve used all purpose flour in my food. That was of course until I succumbed to two things … the Daring Bakers savoury pot pies challenge above {the post yet to see light of day}, followed by baklava {below} since I made double the amount of phyllo pastry! With autumn finally setting in, our days of apple crumbles, pumpkin pies, soups and the like have set in too. There’s a definite nip in the air and the wind is becoming colder by the day! Winter already seems just a heartbeat away!

I gave up wheat almost 7 months ago as I thought I was allergic to it. 6 months later, even though the pounds haven’t fallen off as many peeps claim, I am feeling better. Yet, me giving up wheat was different. You see, I don’t have a sweet tooth, so desserts, or the lack of them, don’t bother me.

Inspired by me and troubled by a few minimal health issues, Mr PAB decided to follow suit. That spelt trouble for me. Me I can take care of. He is another ball game altogether. The mains I can handle. It’s the desserts that bother me at times. This was a crumble I made for him, having scouted the local shops for finger millet flour.

Interestingly it came out quite delicious and went down rather well with the rest of the sweet-toothed bunch too. They love everything apple in dessert, and this got a thumbs up. I did throw in some pistachios and cranberries for colour as otherwise finger millet {ragi} lends a rather dull tone to the crumble.

I did Dark Chocolate Buckwheat Almond Brownies and an Amaranth Chocolate Cake recently, the latter not my own recipe though. Both wonderful. I am clearly enjoying the challenge! Suddenly everything seems gluten free! {You can find more gluten free recipes here}. Any GF dessert {and breakfast of course} suggestions are welcome with open arms. 

Next on my list is was amaranth brownies since I recently bought some amaranth flour. My previous experiment with amaranth brownies with amaranth that I tried to grind at home resulted in a slightly granular texture. This time around they came out great!

This post has been sitting for quite a while in drafts. I made the crumble after a recent trip to Khari Baoli in Old Delhi. Khari Baoli, Asia’s biggest spice market is fascinating, chaotic, colourful, loud, noisy and a shoppers paradise for folk like me. I stocked up on my supply of dry fruits and garam masalas. 

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Also find me on The Rabid Baker, The Times of India