Thursday, October 19, 2017

Gluten free, dairy free Apple blackberry crumble.

Penny tummy seems to be playing up. So we have tigthened up the gluten free diet to compensate for the few times she does have gluten at school. She is also lactose intolerant.
As James had picked a bag of apples at Stick Grandmas house, I spend time this afternoon making an apple and blackberry crumble.

I never have much success in crumbles where the crumble cooks on top of the fruit, so in my recipe you cook the crumble on a baking tray, it goes more biscuity than crumble.

Apple and blackberry crumble.


120g gluten free plain flour
120g dairy free butter
60g brown sugar
60g caster sugar

Crumble the flour and butter until it looks like breadcrumbs (this can be tricky as I used dairy free marg and it was very soft, so some of it went into doughy lumps. Don't worry it will be fine). Mix in the sugars. Place on a baking tray and bake for 10mins at 180. Take out and break down the bigger lumps with a fork. Bake for a further 5mins or until brown.

Cup apples into slices, place in the pan with 5tbsp water, 1tsp cinnamon, 1/2 tsp ginger and 1/2tsp nutmeg and 2tbsp lemon juice.
Cook gently until soft, add blackberrys.
Drain the liquid, place the fruit in a dish and add about 3tbsp of the liquid.
Put the crumble onto.
Place in the over for 20mins or until liquid is bubbling.

I would freeze the crumble made up. You can freeze the cooked fruit. The crumble topping will keep for about a week in an air tight container.

PS the picture is only a small dish, only a few of us like it so I tend to make a small one for us and Stick Grandma, then make one up later in the week.

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