Baking
Apple crumble
Soft apples beneath a buttery, craggy gluten-free crumble topping.
Soft apples beneath a buttery, craggy gluten-free crumble topping.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Apple crumble
- Prep
- 20 min
- Cook
- 45 min
- Total*
- 65 min
- Makes
- 6 servings
*Estimated development timings. Allow 10 minutes standing after baking.
Ingredients
Tick things off as you go.
What you need
Equipment
- Saucepan
- Mixing bowl
- 1.5-litre baking dish
Let’s make it.
- 01
Prepare the filling
Heat oven to 190°C / 170°C fan. Put apples, caster sugar, water and cinnamon in a saucepan. Cover and cook gently for 8–10 minutes, stirring, until starting to soften.
- 02
Make the crumble
Rub butter into flour with fingertips until you have a mixture of crumbs and small clumps. Stir in demerara sugar.
- 03
Assemble
Spoon apples and their juices into a roughly 1.5-litre ovenproof dish. Scatter the crumble over evenly without pressing it down.
- 04
Bake
Bake for 30–35 minutes until the topping is golden, the fruit is bubbling and apples are tender. Stand for 10 minutes before serving; the filling will be very hot.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Milk; check flour.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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