{Recipe} 30 Chic Days – The Fourth Series: Day 20

Fruit crumble is one of my favourite desserts, both to eat and to make.  I haven't made one for quite a few years though, ever since I became gluten-free on medical advice.  The classic recipe using rolled oats isn't safe for me.

At the time I threw out the few baking supplies I had and until the weekend, I hadn't ventured into the difficult sounding gluten-free baking arena.

I decided to investigate making a gluten-free crumble on Saturday night, and after looking at a few recipes online I came up with my own.  I'm not very good at following recipes to the letter and will often take a quick look to get the gist and go by feel.

The above apple and boysenberry crumble was such a hit with my husband that he said it was the best crumble he'd ever had, 'even gluten-included crumbles'.  It was pretty good actually.  It had that slight chewiness of caramelised buttery biscuits (cookies).  We had ours with vanilla ice cream.

I don't know what other countries call a crumble - maybe a cobbler or a crisp?  Anyway, here's my recipe.

Fiona's Apple and Boysenberry Crumble

3 granny smith apples, peeled, cored and sliced - place in a ceramic oven dish
1 425g/15oz can of boysenberries in syrup, poured over the apple slices and mixed around - use the syrup too

You could use different fruit or just go with the classic Apple Crumble by using 4-6 granny smith apples by themselves.  If using fresh apples only, I would dot with 6-8 small cubes of butter and sprinkle with a little bit of brown sugar.  You will only want to use granny smith apples (they are green and quite tart) because they are far nicer than using sweet red apples.

Crumble:

1/2 cup flour (I used a gluten-free flour mix but you can use normal plain flour)
1/2 cup almond meal
2 tbsp coconut flakes or dessicated coconut (optional)
2-4 tbsp cubed cold butter, dice-size
2 tbsp brown sugar
1 tsp cinnamon

Pulse the crumble mixture briefly in a food processor until it resembles lumpy rubble in texture.  You do not want to blend it until it is completely smooth.  Alternatively rub the butter into the flour and then mix in the other ingredients.

Spread the crumble topping over the fruit and bake in a moderate oven (180C/350F) for 30-40 minutes.  Serve with vanilla icecream, custard or whipped cream

I hope you enjoy this recipe if you decide to try it.  And I'd love to hear, what is your favourite dessert to make and/or eat?  Are you a chocolate girl or more into fruit desserts?  I love fruit desserts personally, but I can be persuaded with anything caramel.