Hi and welcome back.
This week marks the official start of Autumn 2018 and what better way to start the season than with another addition to the How to Make: series: gluten free Apple Crumble.
I just love getting together with family on a Sunday to catch up on the week. What better way to relax and come together with family and friends than with a roast dinner and all the trimmings? For me, the best part has to be the dessert. When I first started dating my now husband, we would go over to his Grandma’s every Sunday. She would cook and incredible roast and finish with puddings that made me feel like a child (or adult!) in a sweet store. They were all incredible but I have always had a fondness for the humble Apple Crumble. When I became a coeliac, I immediately started adapting the crumble recipe to a gluten free version. The recipe I created is below. I hope you enjoy. C. -x-
Prep time: 30 minutes; Baking time: 30 – 40 minutes; Serves: 6 – 8
- 4 cooking apples -peeled, cored and diced.
- 75g of golden caster sugar (plus 2 tablespoons).
- 100g chilled salted butter (I love Stork).
- 130g gluten free self raising flour.
- 1 teaspoon vanilla.
- 1/2 teaspoon cinnamon.
- 1/4 teaspoon salt.
- 1 spoon xanthum gum.
- Optional 1 tablespoon of brown sugar.
- Pre-heat oven to 180 degrees Celsius.
- Take cooking apples, add vanilla and toss with 2 tablespoons golden caster sugar (apple mixture).
- Spread apple mixture into a casserole dish into an even layer.
- Mix dry ingredients of gluten free self raising flour, golden caster sugar, cinnamon, salt and xanthum gun.
- Take chilled butter, cut into cubes and add to dry ingredients.
- Rub cooking butter into dry ingredients until you get small, fine breadcrumb texture (see notes).
- Add crumbed mixture on top of the apple mixture in an even layer.
- Bake in the centre of the pre-heated oven for 30 – 40 minutes.
- Once the crumble mixture starts to turn brown, top with brown sugar and bake for a further 5 minutes if desired.
- Serve immediately on its own or with custard or ice cream. Most importantly, enjoy.
- It can take awhile for the butter and dry ingredient mix to come together properly so do not worry if the mixture is initially sticky.
- Other options for crumbles include: apple and blackberry, rhubarb, plum, cherry and forest fruits which are all incredible.
- Top with brown sugar and baking for an extra 5 minutes creates a sweet caramelised topping.
If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or share directly to my Facebook page. Let me know what other gluten free recipes you would like to see. Newsletter is now live! Don’t forget to subscribe to make sure you do not miss any future blog posts.