RECIPE: Apple Crumble Season
Here is our version to this family favourite that is gluten free and full of natural sweetness minus the processed sugar. Made with Lensomy (unconditional love) and all ingredients found at Modbury Farm Shop.
Ingredients
- 1kg/2lb 3 1/2oz cooking apples
- Cinnamon to taste
- 1 tbsp Maple syrup or apple juice
- 100g/3 1/2oz self raising gluten free flour
- 75g/2 1/2oz butter
- 50g/2oz organic rolled oats
- 100g/3 1/2 oz jaggery or maple sugar
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two.
Transfer them into a shallow ovenproof pie dish and add maple syrup or apple juice. Sprinkle with cinnamon. (I like to add jaggery to make it more caramel in flavour).
Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don’t have a food processor.)
Stir in the oats and the maple (sugar not syrup) or jaggery sugar and sprinkle over the cooked apples in the pie dish. Transfer to the oven to bake for 30 to 40 minutes or until apples are soft and crumble is crisp and golden-brown on top.
Let it sit on the top of the oven so the flavours can deepen as you prepare custard or get the @libertydairy cream out of the fridge.
Serve with smugness as you didn’t use processed sugar which means you can have seconds right?
