Gluten-Free Cinnamon Crumb

Cinnamon on anything baked is such a perfect exclamation point. The gentle spicy kick from cinnamon wakes up all the other flavors and makes your baked goods memorable. This gluten-free cinnamon crumb (aka streusel) is such a perfect topping on fruit pies, coffee cake, muffins and fruit crisps. Cinnamon goes especially well with berries, bananas and peaches. In fact, my favorite food in the world is peach-blueberry pie with cinnamon crumb. I would take it over a cake on my birthday. This crumb does need to be baked so be sure to sprinkle it on just before putting your pie, muffin etc, in the oven. Or bake it by itself on a sheet pan for about 12 minutes.

Variations

This recipe can easily be made dairy-free. Substitute the butter with coconut oil, shortening or butter substitute. I personally am dairy-free, except for butter, but if you need to avoid butter, substitutes will work too. When using a butter alternative like Earth Balance which contains salt, omit the salt called for in the recipe and expect the streusel to have a sweet and salty taste which can actually be pretty amazing!

Add 1/4 tsp ground ginger or a pinch of cayenne pepper to give this cinnamon streusel an extra kick of spice,

This gluten-free cinnamon crumb is a wonderful addition to your favorite muffin, quick bread or fruit crisp. Here are a few of my gluten-free recipes that already use this topping or could be perfect with this cinnamony topping.

• Banana Muffins
• Blueberry Muffins
• Blueberry Crisp

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Gluten-Free Cinnamon Streusel

Yield: 2 cups

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

This gluten-free cinnamon streusel topping is perfect on muffins, coffee cake and pies.

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Ingredients

• 7 Tbsps melted unsalted butter
• 1¼ c gluten-free flour blend
• ⅓ c sugar
• ½ c brown sugar
• 2 tsps cinnamon
• ½ tsp xanthan gum
• 2 pinches of salt
• ¼ tsp vanilla extract

Instructions

1. Mix the dry ingredients together in a small mixing bowl and be sure to break up any brown sugar chunks.
2. Add the vanilla and melted butter.
3. Mix until the dry ingredients are moistened.
4. Top your favorite pie, muffin or coffee cake and bake.
5. Or spread out on a parchment lined baking sheet and bake at 350°F for 12 minutes.

Notes

*Be sure to use a gluten-free flour blend not a "baking blend." My preference for a store-bought blend is King Arthur Flour's Gluten-Free All Purpose Flour.

To mix up your own gluten-free flour blend, combine:

2 cups brown rice flour

2/3 c potato starch

1/3 c tapioca starch

Recommended Products

• 
  Gluten-Free All-Purpose Flour

Nutrition Information

Yield 16 Serving Size 1 Tbsp
Amount Per Serving Calories 84Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 38mgCarbohydrates 11gFiber 0gSugar 6gProtein 1g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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