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:
Delicious and nutritious free from flour.
I've use this flour to make the family pancakes which were delicious and have every intention to use it making pastry too...anyone who's gluten free will probably share my fear of making gluten free pastry but The Free From Fairy has also written an ebook on how to make pastry with her flour...It's on my to-do-list for 2017 to master the art of pastry once and for all!
We're all able to enjoy bread again...
After becoming gluten intolerant
Fantastic flour to work with...
Just started using your flour (plain and self raising). I'm not a confident cook but followed your Victoria sponge recipe exactly and it was fantastic.
Moistest Cake I've Ever Made!
Just made a ginger cake using your flour and it’s the moistest cake I’ve ever made. Really impressed with your flour. My husband is the one that is a celiac and he’s loving it x
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.
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.