Prep Time:15 mins
Cook Time:30 mins
This a family favourite, really easy and super scrummy. Gorgeous tangy apples with cinnamon spice and a delicious gluten-free vegan crumble to top it off.
- 5 massive bramley apples
- ¼ C boiling water
- ½ tsp ground cinnamon
- ¼ C soft brown sugar
- ²⁄3 C gluten-free flour mix (I use a combination of rice & corn flour)
- ¹⁄3 C sunflower spread*
- ²⁄3 C gluten-free flaked grain mix (I use a combination of oats & quinoa flakes)
- ¼ C sugar (demerara)
Preheat the oven to 180°C (fan).
Peel, core and cut the bramley apples into big chunks. Bung in a big saucepan with a lid. Add the water, cinnamon and soft brown sugar and heat up with the lid on. I generally leave it for 5 minutes to heat up, then give it a stir and leave it for another 5 minutes.
Whilst it's on the hob prep the crumble. Into a large cold mixing bowl add your gluten-free flour mix and the sunflower spread*. Using a cold knife cut the fat into the flour, until it's in small pieces, then create a breadcrumb texture by rubbing the mix between the tips of your fingers.
Once you have a good crumble-texture stir in the gluten-free oats and quinoa flakes and the sugar**.
Spoon the simmered apple into your crumble dish. Spoon the crumble over the top, ensuring all the apple is covered and pop it into the oven for 20 minutes.
When the crumble is removed from the over, there should be yummy apple juice bubbling away around the edges of the crumble. Serve immediately.
We serve ours with custard made from coconut m!lk, cornflour, sugar and vanilla extract. It's yummy! I will get the recipe online soon 🙂
*if you have warm hands, you may benefit from popping the sunflower spread in the freezer for 30 minutes before using it in the crumble. This will make it more solid like butter and enable you to create breadcrumbs as you rub in the flour and fat through your finger tips.
**before Aaron became allergic to hazelnuts and almonds I used to add chopped hazelnuts or flaked almonds into the crumble too.