Apple and Blackberry Crumble
Gluten-Free Apple and Blackberry Crumble boasts a crisp biscuity topping. The perfect contrast to the ooey gooey sweet and tangy fruit jumble beneath.
Servings: 6 people
- 3 dessert apples peeled cored and cut into chunks
- 1 tablespoon water
- 1 tablespoon caster sugar
- 300 g blackberries
- 100 g sorghum flour
- 50 g gluten-free rolled oats
- 50 g ground almonds
- 50 g soft light brown sugar
- 1 teaspoon ground cinnamon
- 75 g unsalted butter room temperature, cubed
Pre-heat oven to 180°C/160°C fan/gas mark 4
Place the apple chunks in a medium sized saucepan along with the water and caster sugar.
Turn the heat on low-medium and place a lid on. Give the apples a stir occasionally but only remove from the heat once the apples have broken down into a pulp. Maybe 15-20 minutes.
Place the apple pulp into a 30cm x 20cm baking dish and tumble the blackberries evenly over the top.
Prepare the crumble topping by placing the sorghum flour, oats, almonds, sugar and cinnamon into a large mixing bowl.
Rub the butter into the dry ingredients until a chunky rubble has formed.
Scatter the crumble topping over the fruit and bake for 30 minutes until the crumble has turned golden.
Serve immediately with vanilla ice cream or in cooler months hot vanilla custard.
- Apples - I like to use pink lady apples or braeburns.
- Frozen Fruit - You can use frozen blackberries straight from the freezer without any alteration on the cooking time.
- Sorghum Flour - You can replace the sorghum flour with gluten-free plain flour.
- Make Ahead – The crumble can be assembled a day or two in advance and baked on the day of serving.
- Freeze – The crumble can be frozen after baking for up to 3 months. Defrost thoroughly before re-heating.
Calories: 338kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 6mg | Potassium: 271mg | Fiber: 8g | Sugar: 23g | Vitamin A: 470IU | Vitamin C: 14.7mg | Calcium: 57mg | Iron: 1.6mg