Page title and description
Cook's notesThis topping will work over any crumble filling across the seasons. You might consider a rhubarb and strawberry in the early summer, or letting the apples share the space with some blackberries or plums later in the year.
For the filling
- 1kg eating apples (unpeeled weight)
- a good pinch of ground cinnamon
- 50g unrefined caster sugar
- 50ml apple juice (optional)
For the gluten-free crumble topping
- 125g cold unsalted butter
- 100g rice flour or gluten free flour
- 100g gluten free porridge oats
- 50g ground almonds
- 125g demerara sugar
Prep time: 15 min
Cooking time: 45 min
Step 1Preheat your oven to 180°C/Gas 4.
Step 2Peel and quarter the apples, cut out the core then cut each quarter into 3-4 pieces. Toss in a baking dish with the cinnamon, sugar, and apple juice if using. Press it all down a little, then set aside while you make the topping.
Step 3Dice the butter into approx. 1cm cubes. Pulse the butter, rice flour, oats and almonds together in a food processor until they resemble coarse breadcrumbs; don't overwork them and make them too fine, some lumps are good. Alternatively, rub the butter into the dry ingredients with your fingertips in a large bowl. Mix in the sugar at the end.
Step 4Spread the topping mixture over the filling to cover it, squeezing and pressing lightly as you crumble it across, to form a bit of cluster and texture. Wet your hands and flick water across the top of the crumble - this stops it browning too fast before the fruit has cooked.
Step 5Transfer to the oven and bake for 35-45 minutes, until golden on the top and bubbling beneath. Leave to cool for 10 minutes before serving. Serve with your favourite accompaniment – custard, cream or ice-cream.