Spiced Apple Crumble
Apple crumble and custard is one of those desserts that everyone can enjoy. And as the weather gets colder, is there anything more comforting than warm apple crumble and custard?
The recipe below is gluten free but works perfectly with normal flour. From previous experiences I find that gluten free crumble needs to be baked off beforehand ensuring you get a perfect crumble topping that isn't soggy. It is also super handy to make a double or triple batch of crumble topping to have on hand for cheesecake bases and a quick crumble for when you get a craving. Enjoy!
Dish: 26cm Pyrex Pie Dish, 6cm deep
Yield: 6-8 portions
This recipe also works with normal flour as well as gluten free flour.
115g Diced Salted Butter, Cold
115g Caster Sugar
225g Gluten Free Plain Flour (I used Dove’s Gluten Free Plain Flour)
1 tsp Cinnamon
1 tsp Ginger
100g Gluten Free Oats
Pre-heat the oven to 180C fan.
Rub together the butter, sugar, flour, and spices with the tips of your fingers until fine breadcrumb texture forms.
Stir in the oats.
On a flat baking tray lined with baking parchment, bake off the crumble for 30 minutes, tossing crumble mix halfway through cooking. Crumble should be golden and crush any larger crumbs with the back of a spoon.
Leave to cool fully on a baking tray.
Often times I make double or triple this recipe, because it can be stored in an airtight container for 2-3 months.
Spiced Apple Filling
7-8 Large Cooking Apples 1kg peeled, cored
Juice of 1 Lemon
100g Demerara Sugar
5 cubes Crystalised Ginger, chopped finely
Icing Sugar for dusting
Preheat oven to 170C fan.
Peel, core, slice apples 1cm thick. Lightly coat the apples with the juice of 1 lemon.
Toss the apples with the demerara sugar and chopped crystalised ginger so that they are evenly coated.
To Assemble the crumble
Fill the pyrex pie dish with the apple slices. Spoon on the crumble topping.
Bake crumble for 40-45 minutes. Apple should be soft but not mushy.
To check the cooking of apples, use a small knife and insert down into the apples; the knife should go through without any tension. Lightly dust the crumble with icing sugar.
½ Vanilla pod, seeds
50g Egg Yolk (Approx. 2-3 Egg Yolks)
100g Caster Sugar
Bring milk and vanilla to a simmer.
Whisk together egg yolk, sugar and cornflour until smooth.
Pour half of the warm milk onto the egg yolk, whisking until fully combined. Return the mixture to the pot.
Whisk the egg yolk and milk constantly until begins to thicken and begins to bubble.
Remove from heat immediately and pass through a fine sieve. Serve warm or cold.
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