6 medium apples (approx. 1 ½ lb)
200g frozen berries
1 cinnamon stick
2 tbspn water
2 tbspn sugar
For the crumble topping
600g gluten free flour
150g gluten free oats
50g almonds (crushed)
¼ tspn ground cinnamon
Wash the apples well and chop the apples into small thumb size chunks. I like to keep the skin on the apples because that’s where the majority of the nutrition is.
Heat a large saucepan on medium heat, add the chopped apples, sugar, water and cinnamon stick. Heat for around 15 minutes until the apples begin to soften. Add the frozen berries into the saucepan and slowly simmer for another 5 minutes until the apples begin to get a bit mushier.
Remove the cinnamon stick and take the saucepan off the heat and leave aside for the apples and berry mixture to cool.
A general rule for making a crumble topping is to have half the amount of fat (butter or oil) as you do flour mix. So in this case, I have 800g of gluten free flour, oats and almonds and 400g of butter. This guarantees for a perfect combination.
To make the crumble, sift the flour into a large bowl. Now you have two options – to make by food processor or to do by hand.
If you are making by food processor, add the flour and butter into the food processor and blitz 5-7times.
If you are making the crumble by hand (my preference), the first rule is that you need to keep the mixture as cool as possible. The way to do this is by slowly adding bits of butter into the flour and “massaging” the flour and butter together using only your finger tips. You should also try and keep your hands at a height from the bowl, so that air is added continuously. Continue to do this until the mixture is in bits like wet sand.
To crush the almonds, place into a bag and bash with something heavy (like a rolling pin) until the almonds are in tiny pieces and add these, the oats, the sugar and the cinnamon into the flour and butter mixture. Mix well.
Once the apples and berries has completely cooled, place into your baking dish and spoon the crumble topping all over, until the stewed fruit mixture is completely covered. Add a few tiny lumps of butter to the top of the crumble to help to crisp the top.
Place into a preheated oven (160C/320F) and bake for 20-25minutes. Remove from the oven when the crumble topping has turned slightly golden.
Enjoy, Gluten Free Fi x