Nonallergenic Crumble Topping for Pie

     

Most crumbles are made with either butter (dairy) or margarine (usually corn and soy). This is a problem if you're avoiding all three of these allergens. I use Spectrum palm oil shortening, which lists palm oil as the only ingredient. 

     The mellow flavor of rice flour is fine for a crumble, and in a crumble it doesn't matter that doughs made from rice flour have so little ability to rise or even adhere to themselves. Thus, there is no need to blend it with other flours. Superfine rice flour also does not give the nasty, gritty texture that is such a problem with regular rice flour.  

     Palm oil shortening and rice flour are both a bit bland, so I highly recommend using some brown sugar and/or adding a bit of cinnamon. I also recommend chilling the pie, as this allows the shortening in the crumble to firm back up.

     1/2 c. palm oil shortening

     1/2 c. white sugar or firmly packed brown sugar (See Sugar in the 

          Glossary)

     (optional) sprinkle of cinnamon (See Spices in the Glossary)

     1 c. superfine rice flour

     Stir the cinnamon into the sugar in a medium bowl.  Add the shortening and cream it with the sugar. Gently cut the flour into the sugar mixture just until it resembles coarse crumbs. Top the pie and bake at 375 F for 45 minutes or as directed for the pie filling.