Our gluten free crumble recipe is also free from dairy, but can easily be made with regular butter if you wish.
It uses the classic pairing of apple and blackberry and is a simple and tasty way to use up the glut of windfall apples and wild blackberries that can be found in early autumn. For a good twist on this favourite, why not try a Spiced Crumble.
Suitable for: gluten free, dairy free, lactose free
1kg / 2 lb 3½ oz cooking apples (unpeeled weight)
2-3 tbsp water
2 tsp light muscovado sugar, to taste
150g / 5 ½ oz blackberries
125g / 4 ½ oz brown rice flour
125g / 4 ½ oz ground almonds
125g / 4 ½ oz dairy free spread or unsalted butter
100g/ 3 ½ oz light muscovado sugar
Peel, core and slice the apples. Add to a saucepan with the water and cook over a medium heat for 5 minutes or so, until the apples begin to soften. Taste, and add a sprinkling of sugar if needed.
Remove from the heat, stir in the blackberries and decant into a deep 20cm x 20cm ovenproof dish.
Preheat your oven to 180°C / 350°F / Gas 4. To make the crumble topping, combine the brown rice flour, ground almonds and the dairy free spread (or butter) together in a bowl. Using the tips of your fingers, rub the spread into the flour until the mixture resembles breadcrumbs. Don’t worry if some largish chunks still remain – it all adds to the charm! Stir the sugar into the breadcrumb mixture and then tip over the apples and blackberries, spreading gently with your fingers to give an even covering.
Bake in the oven for 25 to 30 minutes until the topping is firm and nicely browned. Allow to rest for just a couple of minutes before serving with lashings of homemade custard or cream.