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GLUTEN-FREE APPLE CRUMBLE
What's great about it
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 and Inspiration
Serve alongside a luscious custard or a good dollop of Greek yoghurt.