Page title and description

Gluten-free crumble
Cook's notes
This 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.Ingredients
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
Method
Prep time:
15 min
PT15M
Cooking time:
45 min
PT45M
-
Step 1
Preheat your oven to 180°C/Gas 4. -
Step 2
Peel 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 3
Dice 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 4
Spread 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 5
Transfer 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.