Apple Crumble
- Serves:
- 6
- Course:
- Dessert
- Prep:
- 10 mins
- Cook:
- 40 mins
- Total time:
- 50 mins
Crumble was originally developed in wartime, when there was not enough sugar and fat to make pastry. The key is the balance between the flour, sugar and butter for the right texture. You can personalize with nuts, different sugars, or even desiccated coconut.
You can use any seasonal fruit. I’ve used apples, but plums, pears, and rhubarb are all great.
Credited to: Coeliac UK
Nutritional Information
-
KCal
351 -
Protein (g per Serving)
6 -
Carbohydrates (g per Serving)
59 -
Fibre (g per Serving)
3 -
Fat Contents (g)
11 -
Sugars (g per serving)
33
Ingredients
- 900g (32oz) Bramley apples, washed, peeled and sliced
- 1 lemon, zested and juiced
- 100g (3½oz) granulated sugar
- To make the crumble:
- 175g (6oz) gluten free plain flour*
- 75g (2½oz) butter, cubed
- 50g (1½oz) Demerara sugar
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Preheat the oven to 200°C/400°F/Gas Mark 6
Put the prepared apples, lemon juice and zest, and granulated sugar into an oven proof dish and mix together
Measure the flour and butter into a bowl and rub together until it looks like breadcrumbs. Stir in the Demerara sugar, sprinkle on top of the fruit, and level the top
Bake in the preheated oven for about 30–40 minutes, or until it is starting to turn golden brown on top, and bubbling around the edges.