Here is a nice, quick and easy recipe, for a VERY delicious, gluten free apple crumble.

The original recipe I worked with came from The Dairy Book of Home Cookery (New edition for the 90's). It's a fabulous cookbook and one I refer to a lot. Although this is a standard recipe book, many of the recipes will easily adapt into gluten free format with a simple switch of ingredients.

On this occasion I'm not going to redirect you to my website coeliacbydesign.com to grab the recipe. Instead, I've jotted it down for you below.


Gluten free apple crumble (serves 4 - or 3 hungry people!)

Ingredients
For the fruit filling
3 large Bramley apples, peeled, cored and cut into chunks (should you wish to use another fruit, if you work on roughly needing 450g (1lb) of prepared fruit)
2 tablespoons caster or granulated sugar

For the crumble topping
175g (6oz) gluten free plain/all purpose flour
75g (3oz) cold butter, cubed (salted or unsalted)
50g (2oz) caster sugar
Demerara sugar to sprinkle over the top

Method

Place the prepared apples into a large pan, and after giving them a rinse, add about an egg cup full of cold water and 2 tablespoons of sugar and place the pan onto the heat. Bring to a boil and then reduce the heat to allow the apples to simmer. Once the apples 'fall', remove the pan from the heat. Check the apples for sweetness and add more sugar if you feel they need it.

Transfer the apples into a deep ovenproof dish, approximately 1.1 litre (2pt) capacity, and set them aside to cool.

Preheat the oven to 190C/375F/Gas 5/170C Fan.

Whilst the apples are cooling you can crack on with preparing the crumble topping. Put the gluten free flour into a large mixing bowl, add the cubed butter and gently rub in until the mixture resembles fine breadcrumbs. Stir in the the caster sugar.

Pop the crumble mixture into the fridge if the apples still feel a little warm.

Once the apples have cooled enough, sprinkle the crumble mixture evenly over the top. Finish with a flurry of Demerara sugar before sliding the crumble into the oven.

Bake for 5 minutes then reduce the temperature to 170C/350F/Gas 4/160C Fan and bake for a further 45-50 minutes or until the crumble is golden brown and fully baked.

Don't hesitate to get in touch if you have any questions. Thanks for watching!


For now,
Liz x


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