Crumble and Christmas…
It has to be done. A good crumble is a thing of glory and this recipe is something that my mum always used to make. So simple unyet delightfully satisfying, it’s perfect at Christmas.
It’s a fabulous way of using up any mincemeat that you might have lurking in the fridge now that the ‘big’ day is over.
The joy of this recipe is that it can be brought together in a matter of minutes and prepared well in advance.
If you are expecting people to drop in over the Christmas period it is a fantastic pudding to have on standby.
The crumble, cooked separately, is delightfully crisp. The apple mixture can be cooked ahead of time too.
I tend to cook lots of apples at once and then freeze them in pots; while the crumble topping, being cooked separately can also be frozen.
When you need a quick pudding all you have to do is defrost the fruit and crumble mixture and warm it through.
This really is so simple, but also really delicious.
I hope you enjoy it. Happy Boxing Day!
Christmas Crumble
Ingredients
- FOR THE CRUMBLE:
- 225 g Gluten-Free Self Raising Flour I use my Free From Fairy blend
- 115 g Butter or dairy-free alternative
- 85 g Coconut sugar I use Coconut Merchant
- FOR THE FILLING:
- Approx. 450g cooking apples peeled and cored
- 3 tbsp mincemeat or a handful of raisins, 1tsp mixed spice and sugar to taste
Method
- Make the crumble by rubbing the butter into the flour until they resemble breadcrumbs.
- Stir through the sugar, spread onto a lined baking tray and cook at 180 degrees C (160 degree fan) for 10 minutes
- Remove from the oven, stir and replace for a further 5 minutes until golden and crisp
- While the crumble is cooking peel, core and cut the apples into chunks and cook in a saucepan on a low heat with around 1 cup of water
- Stir regularly and add more water if needed
- Cook until the apple is smooth with no lumps then add the mincemeat and taste for sweetness. Add sugar if you think it's necessary
- Finally, place the apple mixture into a deep dish (around 24cm diameter) and scatter over the crumble topping
- Alternatively keep the crumble mixture in an airtight container for up to a week at room temperature (or freeze for a longer life) and the apple mixture in the fridge for up to a week (or freeze for a longer life)
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This is what some of my customers have said about the flour:
Early days for me with this gluten free game and as a mere 77 year old male I have struggled over the last 18 months or so since I found that I had a problem with wheat and found it difficult to eat either in or out. The great majority of GF products and meals are revolting, the GF flours I have tried are gritty and tasteless. The flour is expensive, especially for a pensioner, but food should be enjoyed and as my old mum always told me back in the 1940s/60s " you only get what you pay for with any commodity, so don't go for the cheapest".
To date, I'd say this flour was far better than your competitors.
I've made Bread, Scones, Yorkshire puds and fruit crumbles with it!
No rice = no arsenic
I've been desperate to find a gluten free flour that doesn't use rice flour (I'm concerned about arsenic levels in rice, and the amount of rice flour used in gluten free food). I was so excited when I found this flour. I've used it so far for cakes, waffles and breads and all have been amazing. An added bonus is that it's wholegrain. I love it. I can highly recommend it.
This flour is very good , even though it is slightly darker than ordinary flour.
My cooking skills are not brilliant but cakes were fine.
I've made ordinary sponge cake with it.
I really like that your flour is wholegrain. I have never been very happy with using white gluten free flour, and I didn't feel good after eating it so I was delighted to find your flour
It's much better than your competitors.
I have tried loads of recipes with it. I love all your recipes and have tried lots of them. I recommend your flour to anyone interested in gluten free cookery.
Hello Vicki, I am finding your flour really good for baking and any recipe requiring flour as an ingredient. I like it better than the doves ones I used to use.
Edith Parker says
27th December 2017 at 5:58 amThis is awesome! Thank you for sharing such great ideas. I can’t wait to try these out with my children.
Vicki Montague says
1st January 2018 at 7:33 pmYou’re welcome Edith. I hope you and the kids enjoy them :). Happy new year!
Edith Parker says
11th January 2018 at 8:48 amThank you :). Keep up your awesome work!
Vicki Montague says
12th January 2018 at 10:44 amThanks Edith. That means a lot.
Mark says
20th January 2019 at 4:39 pmGluten free Crimbo Crumble! Delicious.