I have tried many gluten free crumble mixes and this one I adapted from Nigel Slater’s Apple Crumble recipe, I changed it to be gluten free and I use eating apples instead of Bramleys as they are sweet enough and don’t need any added sugar. I also found that if you mix the crumble with your fingers or with a fork, rather than in a food processor, the crumble texture is more lumpy and during cooking becomes more crunchy – I’m sure there is a scientific reason for this, but I found this by chance and now do it this way. This is especially nice the next day, cold from the fridge, it’s crunchy and apples are not mushy. I would say this would serve 4 to 6 people, depending on how generous you want to be with the portions. In my case 4, if I can be good and not finish off the whole lot in one sitting.You will need:
- 6-8 eating apples – peeled, cored and cut into small chunks
- 100g plain gluten free flour – I use Dove Farm
- 75g butter – I always use unsalted
- 50g gluten free rolled oats – I use Waitrose own or Sainsburys own
- 100g Demerara sugar
- pie dish or pyrex dish about 20cms diameter
- turn on oven to 200C/400F/Gas6
next:
- put the prepared apples in the dish – no need to precook
- mix the butter and flour together with your finger tips or a fork until it resembles ‘lumpy’ breadcrumbs
- stir in the oats and sugar then sprinkle on the apples and carefully level out slightly with a fork making sure all the apples are covered
- then put in the oven to cook for 30 minutes or until the top looks nice and golden.
- allow to stand for 15 minutes, then just add custard or icecream – yum
