GLUTEN-FREE APPLE CRUMBLE

GLUTEN-FREE APPLE CRUMBLE
This delicious dessert is from my cookbook, SIMPLE HEALTHY RECIPES. My secret is to use pink lady apples: they're sweet with a nice tartness to them, and leaving the skins on gives them a beautiful colour for this dish. The crumble that is baked on top is also gluten-free, making this such an easy dessert to prepare if you're on the lookout for the perfect gluten-free dessert that everybody can enjoy.

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INGREDIENTS

6 pink lady apples, chopped
zest and juice from 1 orange
juice from 1 lemon
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
60 ml (2 fl oz) water


CRUMBLE
100 g (1 cup/3 1/2 oz) almond meal
100 g (3 1/2 oz) butter, room temperature
zest from 1 orange
100 g (3 1/2 oz) rice flour
90 g (3 oz) unrefined raw or coconut sugar

METHOD

TO MAKE THE FILLING
COMBINE the apples into a large and heavy based pot with the juice and zest from 1 orange, juice of 1 lemon, vanilla, maple and water.
COVER + COOK over a medium heat for 6–8 minutes, stirring occasionally until the apples have softened and collapsed. Remove the lid and allow some of the excess liquid to evaporate. You want the apples to be in a lovely citrusy sauce. Taste and adjust the sweetness to your liking.


TO MAKE THE CRUMBLE
COMBINE the crumble ingredients in a bowl and set aside.


TO ASSEMBLE
PREHEAT your oven to 180°C (350°F) fan forced.
PILE the apple mixture into a suitable sized baking dish.
SCATTER the crumble generously over the top.
BAKE for 20–25 minutes or until the crumble is golden.
REMOVE from the oven and serve.

NOTES & INSPIRATION

Serve alongside a luscious custard or a good dollop of Greek yoghurt.

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