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:
I am getting on well with your flour. It tastes good and performs well in baking. I wanted a flour without rice flour in it for all the reasons you state on your website.
I've made Carrot cake, pineapple upside down cake and nut and fruit tea loaf with it.
The flour is lovely to work with and...dare I say it on this site..! it works beautifully in a bread maker, too!
I use the flour for bread making all the time and it's the texture which is so great, especially the crust which, with other flours, never gets that non-gluten feel to it; gorgeous.
I mainly make my own bread 'recipe' (made up over the years)
Best flour out there - period!
Whether you are Coeliac, wheat intolerant or just after a healthy, gluten, wheat & rice free flour, this is tops.
You may be able to find a less expensive gluten free alternative flour to bake with, but you are far less likely to achieve the same amazing flavour!
The wholegrain gluten free ‘Fairy’ flour blend created by Vicki Montague is simply brilliant.
Not only does it deliver superb and very consistent baking results, it is flavoursome, nutty, delicious and, being wholegrain, healthy too! I do love buckwheat, in my opinion a very underused ingredient. It is actually an Asian plant of the dock family, producing starchy seeds. When milled into flour, these seeds add great flavour – traditionally used for blinis, (buckwheat pancakes to accompany caviar), Vicki has harnessed the great potential of these seeds in her flour blend. Teff and sorghum also add a depth of flavour.
I thoroughly recommend these two flour blends and would also like to say to any coeliac, whether recently diagnosed or not, that you won’t find anyone anywhere more dedicated that Vicki who is prepared to offer invaluable advice and help others in their quest to overcome dietary restrictions.
Being diagnosed with coeliac disease is not the end of the world, it is the beginning of an entirely new and exciting one.
You may be able to find a less expensive gluten free alternative flour to bake with, but you are far less likely to achieve the same amazing flavour!
I love your flour. I have used both self-raising and plain flour and I would continue to buy even if the price increased.
It performed just as well as others I've tried and I didn't need to use any additional raising agents
I've made sausage rolls, mince pies and banana bread with it so far.
Edith Parker says
This is awesome! Thank you for sharing such great ideas. I can’t wait to try these out with my children.
Vicki Montague says
You’re welcome Edith. I hope you and the kids enjoy them :). Happy new year!
Edith Parker says
Thank you :). Keep up your awesome work!
Vicki Montague says
Thanks Edith. That means a lot.
Mark says
Gluten free Crimbo Crumble! Delicious.