Apple Crumble
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
Kcal: 351.0
Difficulty: Pretty easy
Serves 6
10 mins prep
40 mins cooking time
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
Notes: *Please check our 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.
Nutritional information per serving
Kcal
351
Fat
11g
Carbs
59g
Protein
6g
Fibre
3g
Hints and tips:
To make this dairy free or vegan, substitute the butter for a dairy free alternative spread.
