Gluten Free Apple and Strawberry Crumble Recipe
This gluten free apple and strawberry crumble has a gorgeous mixture of sweetness and tart flavours, with a crunchy gluten free oat and pecan crumble topping.
Servings: 6 portions
Equipment
Ingredients
For the crumble topping:
- 115 g caster sugar
- 115 g unsalted butter
- 230 g gluten free plain flour
- 50 g gluten free oats
- 35 g pecan nuts chopped
For the filling:
- 250 g strawberries
- 650 g Bramley apples
- 1 tbsp cornflour (cornstarch)
- 1 tbsp caster sugar
- Juice of 1 lemon
Instructions
- Preheat the oven to 180C / 160C Fan / Gas Mark 4. To make the crumble topping, add the gluten free plain flour and caster sugar to a large mixing bowl and stir to mix. Cut the cold butter into small cubes and add to the mixture.
- Using your fingertips, run the flour mix into the butter, until you have a breadcrumb-like consistency. Don't worry if you have a few smaller lumps. Add the oats and stir to mix them through evenly.
- To make the filling, peel and core the apples and chop into 2cm chunks. Hull the strawberries and cut into halves (or quarters if they are large strawberries) - you want them similar sizes to the apples.
- Take a large dish (I used a 23cm round dish) and add the fruit to this. Mix together well. Add the caster sugar, cornflour and lemon juice and mix well.
- Pour the crumble topping evenly over the fruit, covering it completely. Sprinkle over the chopped pecans and then place in the hot oven. Bake for 45-50 minutes until the topping is golden and the fruit underneath is bubbling. Serve hot with ice-cream or custard.
Notes
- Any leftovers of this crumble can be refrigerated for up to 3 days (or frozen) and reheated.
- To make ahead, construct the crumble up to 24 hours ahead of baking and refrigerate.
- To make dairy free, swap the butter for a vegan margarine.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 76g | Protein: 6g | Fat: 21g | Fiber: 6g | Sugar: 35g
