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Gluten-Free Apple & Blueberry Crumble
I love to make this easy, wholesome, wintery fruit compote topped with a crunchy and buttery, almond and oat crumble when it’s cold and raining. I enjoy smelling the aroma of the apples simmering in cinnamon and lemon.
Granny Smith apples
Fruit crumble is typically made with apples, specifically Granny Smith, which is a crisp apple with a very sharp taste when eaten raw. However, when poached in lemon water, they transform into the perfect texture and sweetness for apple crumble.
Fruit Crumble Filling Ideas
If you rather use different fruit rather than apples and blueberries, try these combinations or single fruit filling out:
- Apple & Figs
- Apple & Rhubarb
- Apricot & Blueberries
- Cherry
- Mango & Strawberries
- Peach & Raspberries
- Plum
- Pear & Blackberry
Enjoy this versatile comforting warm fruit dessert with your favourite fruit combination!
Gluten-Free Apple & Blueberry Crumble
Equipment
Ingredients
Apple & Blueberry Mixture
- 4 Granny smith apples, peeled, cored and cut in wedges
- 2 tsp lemon juice
- 400 ml water
- 125 g blueberries
- 20 g brown sugar
- ¼ tsp salt
- 1½ tsp cinnamon powder
Gluten-Free Crumble Mixture
- 165 g store-bought or homemade gluten-free plain flour
- 130 g gluten-free oats
- 180 g caster sugar
- 200 g unsalted butter, cold, cut into small pieces
- 2 tbsp almonds, slivered or flaked
Instructions
Apple & Blueberry Mixture
Preparing the fruit base
- Place the apple wedges and lemon juice in a medium pan with the water.
- Place the lid on and bring the apples to a boil on high heat. As soon as it boils, lower the heat to the lowest setting.
- Stir and simmer with the lid on for 5 mins or until the apples can be easily pierced. Do not let them cook any further than this, otherwise, the apples will be too mushy in the apple crumble. They should hold their shape.
- Drain away the excess water and place the apples in a bowl.
- Mix in the blueberries, brown sugar, salt and cinnamon powder. Set aside.
Preparing the crumble topping
- In a separate medium bowl, mix the flour, oats and sugar together.
- Add the cold butter.
- Using the tips of your fingers, rub the cold butter pieces into the flour and oats until the mixture appears crumbly. Do not over mix or rub.
Assembling the crumble
- Place the fruit mixture into several ovenproof dishes or one family-size casserole tray.
- Place the crumble mixture on top of the fruit.
Baking the crumble
- Preheat the oven to 200°C/400°F.
- Bake for 20 minutes on the middle shelf.
- Add almond pieces on top of the crumble mixture and bake for a further 5 minutes or until the almonds are just golden.
Serving
- Allow to cool slightly before serving.
- Serve with whipped cream or custard.
Notes
- Crumble can be made ahead of time and reheated in the oven or microwave
- Keeps for 3 days chilled
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Gluten-Free Stone Fruit Cake
Gluten-Free Pear Flan
