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Apple crumble is one of the nation's favourite puddings and the good news is that those with wheat intolerances needn't lose out. Victoria shares a heart-warming recipe for gluten-free apple and ginger crumble.
Toss together the apple slices, stem ginger, ground ginger and sugar and pop it all in a heatproof dish
3
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
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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
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Scatter the crumble topping over the fruit and bake for 35 – 40 minutes
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.