When the weather is cold nothing beats a lovely apple crumble topped with cream.
The recipe that I use is my variation of the one that I learnt in Grade 8 Home Economics class with Mrs Walker - so many years ago now but still delicious but now with a few tweaks of my own to make it even better now that it is gluten free.
This crumble has the fruit freshly diced and put into the baking dish, rather than
pre-cooking the fruit allowing faster preparation time.
Apple and Pear Crumble
3 granny smith apples peeled and diced
3 pears peeled and diced
2 teaspoons of white sugar
zest of half a lemon
1 tablespoon of water
140g gluten free plain flour
100g unsalted butter softened at room temperature
1 tsp ground cinnamon
3 tablespoons firmly packed brown sugar
A few small bits of unsalted butter as an optional extra
Preheat the oven to 170 degrees fan forced. Grease an oven proof oven dish and place the peeled and diced apples and pears in the bottom with the water. Sprinkle half of the sugar over the fruit and stir through, then add the rest of the sugar and the zest and stir this through to allow them to be evenly distributed. If you wish to add the few extra bits of butter drop them on top of the fruit all over - about six-eight small pieces should do it.
In a food processor put the gluten free plain flour, cinnamon, brown sugar and the softened butter. Blitz until everything together for a minute or two until it resembles fine bread crumbs. Don't let it blitz for too long or else it will become more combined like a dough - this you need to avoid.
Once you have the crumble finished, sprinkle this over the top of your fruit allowing some of the fruit to poke through as they will cook beautifully. Place in the oven and cook for about 30 minutes until it is golden and the fruit is bubbling at the edges a little. The water and the butter will combine and create a lovely sweet, fruity sauce.
Serve immediately with cream.
The recipe that I use is my variation of the one that I learnt in Grade 8 Home Economics class with Mrs Walker - so many years ago now but still delicious but now with a few tweaks of my own to make it even better now that it is gluten free.
This crumble has the fruit freshly diced and put into the baking dish, rather than
pre-cooking the fruit allowing faster preparation time.
3 granny smith apples peeled and diced
3 pears peeled and diced
2 teaspoons of white sugar
zest of half a lemon
1 tablespoon of water
140g gluten free plain flour
100g unsalted butter softened at room temperature
1 tsp ground cinnamon
3 tablespoons firmly packed brown sugar
A few small bits of unsalted butter as an optional extra
Preheat the oven to 170 degrees fan forced. Grease an oven proof oven dish and place the peeled and diced apples and pears in the bottom with the water. Sprinkle half of the sugar over the fruit and stir through, then add the rest of the sugar and the zest and stir this through to allow them to be evenly distributed. If you wish to add the few extra bits of butter drop them on top of the fruit all over - about six-eight small pieces should do it.
In a food processor put the gluten free plain flour, cinnamon, brown sugar and the softened butter. Blitz until everything together for a minute or two until it resembles fine bread crumbs. Don't let it blitz for too long or else it will become more combined like a dough - this you need to avoid.
Once you have the crumble finished, sprinkle this over the top of your fruit allowing some of the fruit to poke through as they will cook beautifully. Place in the oven and cook for about 30 minutes until it is golden and the fruit is bubbling at the edges a little. The water and the butter will combine and create a lovely sweet, fruity sauce.
Serve immediately with cream.
And yes my presentation is terrible but it tastes great!
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