Well HAI there, how y’all doing? It’s been a while since I’ve posted on here & I’m feeling all out of practice. I’ve dipped into a little bit of a funk recently, so I decided to dust the cobwebs off by making a deeelish gluten free delight.
I’ve never really been much of a sweet toothed chick, I’d choose some kind of savoury snack over desert any day. But there’s something about the autumnal transition, with the outside temperature dropping, leaving the air with a certain crispness to it, & when the days start to get darker & shorter, that finds me longing for a warming & gooey treat, like a delicious apple crumble.
Despite the huge advances in readily available gluten free products over the last 10 years, I still find where cakes or deserts are concerned, a lot is still left to be desired. Unless that is, you particularly enjoy eating something that’s dry as the Saharan desert & about as tasty as cardboard? (I kid you not!)
When I read Jessica’s post on her gluten free/ dairy free apple crumble (see it here), I just knew I had to create my own, to stop a puddle of drool from accumulating on the floor. The trouble is, even gluten free oats don’t agree with me, which is a problem my father (who also has coeliac) encounters too- I’m not entirely sure why this is, but from other conversations I’ve had, it does seem to be a problem on the rise.
So, I set about trying to devise a gluten free, oat free, GUILT free crumble.
Now, I can’t have dairy (from cows) either (I’m like, ALL THE FUN, I KNOW!!) but I seem to tolerate goats butter- the lactose is slightly different than that found in moo cows products, or, so I’m told. As much as I’d love to use coconut oil exclusively in this recipe & eliminate the need for any animal products, coconut oil is ridiculously pricey, & I figured the mix of the two products would add a rich creamy taste.
We don’t have apple trees in our back yard, but luckily my parents do. In fact we’re spoilt for choice- they have granny smith & cooking apples varieties.On this occasion, I went with granny’s best, because I tend to find cooking apples are slightly more bitter & require sweetening up. Talking of sweet…..although I’m not using refined sugar, I won’t say this recipe is sugar free- as there are naturally occurring sugars present (in the apples & from honey) & the whole term ‘sugar free’ is something that quite frankly, baffles the hell out of me & I’m not qualified to advise you on that (but, nutritionally speaking, almost everything contains some level of naturally occurring sugar). I figure by removing the refined sugars, you can enjoy this feeling relatively guilt free (just don’t go stuffing the entire dish in one sitting, & you’ll be just fine, ok?!)
Being a rebel, I thought I’d add berries into the mix…..I’ve seen a few blackberries ripe for picking on walks lately, & I could lie by saying I foraged all of these in a real frugal manner, but I actually bought them from the frozen isle in tesco.
Ingredients & Method:
Don’t be put off by my goliath sized measurements here- You’ll see from my pictures, I had heaps to cover & I hate scrimping on crumble coverage. If you’re making a small dish simply half these portions. All my measurements are in cups- I cannot be arsed with the faff of weighing out ingredients! For this I used approx. 6 large apples & a bag of mixed berries.
For the crumble:
1 & ½ cups of Gluten free Plain Flour
¾ cup of Coconut Flour
½ cup of Ground Flaxseed
¾ cup of Mixed Seeds
¼ cup of Stevia
¼ cup of Coconut oil (melted)
¼ cup of Goats butter (melted)
A good squeeze of honey
1. Chuck all the dry ingredients into a bowl // Melt the coconut oil & goats butter- add slowly into the dry mixture, stirring with a spoon until you’re left with chunky looking crumble. Add a big squeeze of honey into the mix.
2. Cut the apples (peel too, if you prefer, but personally I leave the apple skins on), mix with the berries (defrosted, obvs) in a large cooking dish & distribute evenly. Again, add a squeeze of honey over the top of the fruit.
3. Top with the crumble mixture & pop in the oven. I cooked mine at 180 degrees, for approx 1 & 1/2 hours.
I’d say this certainly took longer to crisp up than other traditional or oat based crumble recipes I’ve attempted in the past- I’m guessing it was down to the lack of sugar/ fat, but patience is a virtue, so keeping it in the oven for that extra time is definitely worth it…….
So how did it turn out? How does that old phrase go? ‘The proof of the pudding is in the eating’ Well, by the next day the plate had been cleared!!
Best served warm, with a splash of dairy free custard (Alpro make a tasty alternative, that we used & it was yummy).
I’m determined to make more crumbles & play around with the recipe (watch this space!). What’s your favourite filling?