Everybody’s good at cooking something and I’m good at cooking crumble, warbled the inimitable Lorraine Bowen on ITV’s Britain’s Got Talent back in May, winning David Walliams’ golden buzzer.
Apple Crumble must be one of the all-time favourite winter comfort puddings. Just the thought of it is enough to make you think of happy days in Grandma’s cosy country kitchen…
As desserts go, Apple Crumble is pretty healthy and nutritious; you could halve the amount of sugar and it would still be delicious. This gluten free and dairy free version is just as yummy as the regular recipe – and it’s so easy to make, even the kids can help.
Ingredients: You will need 6 cooking apples (peeled, cored and sliced), 150g brown sugar and a handful of raisins (optional) for the filling; and 3 tbsp porridge oats, 3 tbsp ground almonds, 2 tbsp rice flour, 2 tbsp dessicated coconut and 2 tbsp sunflower oil or margarine (softened) for the topping. As a variant, you could use pears instead of apples, or a half/half mixture of fruit.
Method: Preheat the oven to 180C and grease an ovenproof lasagne dish. Layer the apple (and/or pear) slices on the bottom of the dish, then sprinkle with the raisins and 50g sugar. Combine all the topping ingredients in a bowl and rub together until they form a crumbly mixture, then spoon evenly over the fruit. Bake for 40 minutes until golden brown.
Serve with soya cream/custard or dairy-free ice cream, or give your Apple Crumble a new twist with this simple Coconut Custard recipe:
Heat 450ml of coconut milk in a saucepan with 1 tsp vanilla extract. Mix 3 tbsp of cornflour with 2 tbsp of brown sugar in a measuring jug, then add the remaining 50ml of coconut milk to the mixture and stir until a smooth paste is formed. Pour into the saucepan with the hot milk and keep stirring until it starts to thicken. Remove from heat and serve.
Would you like some?