Serves 6 Prep 20 minutes Total time 50 minutes
The most autumnal desserts have to contain the most versatile and in-season fruit the apples. They provide us with some wonderful desserts such as apple pie, baked apples, apple chutney, or apple crumble. To me, crumble is the better option, also if time is an issue then there is no need for time-consuming pastry making. A layer of cooked sweet juicy apples touched with a hint of cinnamon. I must admit I love the crunchy top layer, I always have done since I was a child.
I know not all crumble recipes contain oats, but I feel they definitely add a lovely crunch to the dish and make it slightly chewier. Served with custard, cream or ice cream, apple crumble is a sure-fire crowd-pleaser.
- 6 medium Granny Smiths
- 1 tbsp caster sugar
- 1.5 tsp lemon juice
- 200g soft brown sugar
- 70g oats
- 90g plain gluten-free flour
- 115g dairy-free butter
- 1 1/2 tsp ground cinnamon
- pinch of salt
Preheat the oven to 175-180C and butter a 20cm x 20cm baking pan.
In a bowl combine the peeled and chopped apples, 1/2 tsp cinnamon, lemon juice, and caster sugar. Once done put in the baking dish and spread out.
In another mixing bowl add the flour, oats, brown sugar, butter, salt, and 1 tsp cinnamon.
Using your fingers rub and pinch together the mixture until it resembles large breadcrumbs, you want to still see lumps of butter. Spread this over the top of the apples and bake for 45-50 minutes, until golden brown and bubbling.
Serve warm with vanilla ice cream or custard.