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 ... with oats and finger millet {ragi}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. Savoury Phyllo Pot PiesThat 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! BaklavaWith 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!


GF Apple Pistachio Craisin Crumble ... with oats and finger millet {ragi} 2I 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.

GF Apple Pistachio Craisin Crumble ... with oats and finger millet {ragi} 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.

GF Apple Pistachio Craisin Crumble ... with oats and finger millet {ragi} 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.

Dark chocolate Buckwheat roasted almond browniesAmaranth chocolate cakeI 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. 

Gluten free dessertsNext 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!

Khari Baoli, Old DelhiThis 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. Khari Baoli, Old Delhi

[print_this]Recipe: GF Apple Pistachio Craisin Crumbleyour picture

Summary: A comforting fall/winter dessert with the goodness of fruit. This GF Apple Pistachio Craisin Crumble is a good make ahead dessert option. Rewarm it in the oven for about 5-10 minutes before serving.

Serves 6-8

Prep Time: 15 minutes
Total Time: 40 minutes

  • Apple mix
  • 300g green apples, cored, peeled, chopped
  • juice of 1 lime
  • 25g brown sugar
  • 1 tsp cinnamon powder
  • 25g finger millet flour
  • 50g chopped pistachio and craisins {or raisins}, mixed
  • Crumble Topping
  • 50g finger millet flour
  • 50 g oats
  • 50g brown sugar
  • 50g granulated sugar
  • 100g unsalted butter
  • 25g chopped pistachio and craisin mix


  1. Preheat the oven to 180C.
  2. Toss all the ingredients in the apple mix together well. Place in pie plate or baking tin.
  3. Topping
  4. Run the finger millet, oats and sugar in the processor briefly to mix. Cut in the butter {or pulse briefly} to distribute evenly through topping.
  5. Sprinkle over the apple mix, pressing firmly into place. Sprinkle over the reserved pistachio craisin mix.
  6. Bake for about 25-30 minutes until the top is lightly coloured. Tent with foil if the top looks like it’s colouring too quick.
  7. Serve warm or at room temperature with a drizzle of chilled unsweetened low fat cream. {The kids love it cold too}


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  • 3 years ago

    I keep reading that going gluten free would help in a lot of ways, but the thought of giving up flour scares me, can’t imagine a day without roti.
    The crumble looks delicious and the brownies too!

  • 3 years ago

    Hello Deeba,
    There could’nt have been a healthier and tastier amalgamation of myriad textures and flavours as this one. The pictures of Khari Bawli are so pleasing, doing absolute justice to the colours and chaos which is so typical of this market.

  • 3 years ago

    Beautiful photos Deeba! Stunning…sorry to hear about Mr PAB but I am sure that you will be able to sort out GF meals and puds with your eyes closed! Remember that fine polenta and cornmeal are great GF options for cakes too…Selma x

  • Tah
    3 years ago

    Super delighted to see healthier bakes from my fav blog! thanks a lot for sharing!!

  • 3 years ago

    Lovely pictures and post! That crumble s really original and must taste incredibly good.



  • 3 years ago

    Dear Deeba what lovely look all these pictures and I adore pistachios!!!

  • 3 years ago

    This is what I want for breakfast….tomorrow morning!

  • “Great, thanks for sharing this article post.Really thank you! Really Cool.”

  • Krista
    3 years ago

    I’m so glad you’re having such good success with baking and eating gluten-free food, Deeba. 🙂 I’ve been eating that way for the last 3-4 months as well and although I haven’t lost weight doing it, I feel SO much better. 🙂

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