Gluten Free Apple and Ginger Crumble

By Victoria Glass •


Apple Crumble is one of the nation's favourite desserts and good news is that those with wheat intolerances needn't lose out. Victoria shares a heartwarming recipe for gluten free apple and ginger crumble.

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It’s Bramley Apple Week and I don’t need much persuading to get my Bramleys out for this delicious crumble. Bramleys have exactly the right balance of acidity and sweetness for baking, which is why they're my personal apple of choice for crumbles. If your taste buds have other ideas, by all means swap them for your favoured apple variety or anything else you’ve got lurking in the fruit bowl, but crumbles are best when they're not too tooth-achingly sweet. A little tartness is needed to balance the sugary crunch of the topping.

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The gentle heat of ginger gives this apple crumble a pleasant kick – perfect for February weather - and makes a nice change from the usual cinnamon. I served this for pudding with a generous splodge of vanilla custard when my parents came round for lunch. My dad thought it was so delicious he asked for a second helping – high praise indeed from a man who is naturally suspicious of anything gluten free. This is wheat-free baking at its best. Comforting, nostalgic, delicious and as simple to make as it gets. 

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Preheat the oven to 180°C (160°C fan)/350°F (325°F fan)/Gas Mark 4

For the filling

6 Bramley apples, cored and sliced (no need to peel)

3 balls of stem ginger, finely chopped

1 tsp ground ginger

A sprinkling of soft light brown sugar, by which I mean a scant tablespoon at most

For the crumble top

100g soft light brown sugar (or you can use caster if you prefer)

100g rice flour

50g gluten free porridge oats

50g toasted almonds

1 tsp ground ginger

100g cold unsalted butter, cubed

Toss together the apple slices, stem ginger, ground ginger and sugar and pop it all in a heatproof dish. To make the crumble topping, simply chuck all the dry ingredients into a food processor and pulse to chop the nuts and oats up a bit. If you prefer a more rustic finish, skip this stage. Rub the butter into the dry ingredients until your mixture resembles breadcrumbs. You can add the butter to the processor and pulse to achieve the same results if you’re feeling lazy. Scatter the crumble topping over the fruit and bake for 35 – 40 minutes.

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There's dozens more apple recipes and gluten free recipes on Great British Chefs.  

What are some of your all time favourite crumble fillings and toppings and what do you most like to serve it with?  Let us know here or over on Great British Chefs Facebook page.

 

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Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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