Wheat-free Crumble…

I love a good Apple Crumble – who doesn’t!? But unfortunately, my recipe of choice contains Wheat and Sugar – both of which I am currently trying to avoid…It really is a great recipe though, so I’ve included it here anyway and just put my modifications in brackets so you can decide for yourself which way to make it. I had some Blackberries in the fridge that were at the end of their days, so I decided to pop those in along with the Apples, and I also needed to use up some Hazelnut meal i had lying around . Originally from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets (my favourite!), this Crumble takes about 10 minutes to prepare – the most time consuming thing being the peeling of the Apples…And then sit back with a good book while it bakes in the oven!

Ingredients:

4 large Apples, peeled, cored and sliced (I used 2 Granny Smith & 2 Red Gala)

1 cup Blackberries

1/4 cup Granulated Sugar (1/4tsp. Stevia Powder)

1/2 tsp. Vanilla Extract

3/4 cup plus 1 Tblsp. Unbleached All-Purpose Flour (Barley Flour)

1 tsp. Cinnamon, divided

1 cup (125g) finely ground Almonds (I mixed with half ground Hazelnuts)

1/2 cup Brown Sugar (Coconut Sugar)

1/4 tsp. Nutmeg

1/4 tsp. Salt

1/2 cup non-dairy butter, melted (1/4 cup Coconut Oil)

 

Method:

– Preheat oven to 375F/190C. Lightly grease 8-inch square/round baking dish.

– In a medium bowl, toss together Apples, Blackberries, Sugar, Vanilla Extract, 1 Tblsp. Flour, and 1/2 tsp. Cinnamon until Apples coated. Arrange in prepared baking dish.

– In another bowl, combine the 3/4 cup Flour, Almond & Hazelnut meal, Brown Sugar, Nutmeg, remaining 1/2 tsp. Cinnamon and Salt. Cut in the Butter/Oil until mixture is fine and crumbly. Sprinkle topping over Apple & Blackberry mixture.

– Cover with foil and bake 45 mins., until apples soft when pierced. Uncover, and bake 10 more mins. or until crumble is crisp and golden in colour.

*Serve with Custard or Ice cream…

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