Gluten Free Apple and Raspberry Crumble

My family and I love to eat crumble as a desert. It’s easy to whip up and is always delicious. Mum and I have developed this gluten free Apple and Raspberry Crumble recipe as a fancy version of our standard crumble, I hope you like it. Enjoy your crumble with lots of ice cream or double cream as a special treat.

– Gracie

What you need to make gluten free apple and raspberry crumble

For Crumble

  • 110g Well & Good Self-raising flour
  • 75g unsalted butter at room temperature
  • 1/2 cup (125ml) water
  • 25g golden syrup
  • 50g Brown sugar
  • 30g Shredded Coconut
  • 20g chopped hazelnuts

For Apple and Raspberry Compote

  • 4 Granny Smith Apples
  • ¼ tsp cinnamon
  • 2tbs caster sugar
  • 3tbs water
  • 300g frozen raspberries
Method 

For Crumble

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Place the flour, sugar, golden syrup and soft butter into a mixing bowl, use your fingertips to rub the butter into the flour until the mixture forms coarse breadcrumbs.
  3. Add the coconut and chopped hazelnuts, mix and transfer the crumble mixture to the lined baking tray, even out and bake the crumble mixture for 20 minutes, stir it once during the cooking time.
  4. Once crumble is golden brown remove from the oven and allow to cool.
  5. Break up the crumble and place on top of the apple and raspberr

For Apple and Raspberry Compote

  1. Peel the apples, cut out the core and then quarter and slice them thickly into a large saucepan.
  2. Sprinkle apples with the sugar, cinnamon and water. Cover the pan, place over a low heat and cook for about 15 minutes, shaking the pan occasionally, until the apple pieces are soft but still holding their shape.
  3. Gently stir in the raspberries and check for sweetness, adding a little extra sugar if you want to.
  4. Tip the fruit into a greased ovenproof dish.
  5. Break up the pre prepared crumble and place on top of the fruit. Place in the oven for 10 minutes or until golden brown on 180°C.
  6. Serve you gluten free apple and raspberry crumble hot with a big scoop of ice cream or double cream.

Other recipes

Gluten Free Tortillas – Quick And Easy Recipe

Gluten Free Tortillas – Quick And Easy Recipe

Tortillas are hugely popular in Australia thanks to their versatility. Perfect for wrapping up your favorite fillings, they can be used to make burritos, fajitas, or for a Mexican-themed tostada party! Use leftovers for a healthy lunch option the next day. This recipe...

Gluten Free Beer Brownies

Gluten Free Beer Brownies

August 6th is International Beer Day. To get into the spirit, we made gluten free beer brownies that are rich and decadent. A chocolate fudge brownie that’s got a delicious malty taste! Using beer straight from the bottle will add too much liquid, resulting in flat...

Gluten Free Quiche Recipe

Gluten Free Quiche Recipe

Making a quiche is always a good idea. They're fun and simple to make and they look amazing - full of colour. A big thanks to Jebadiah from Melbourne for sending us these quiche pics which used the Well and Good Pastry Flour. Making the pastry Creating your pastry...

Gluten Free Low Carb Sesame Crackers

Gluten Free Low Carb Sesame Crackers

Here's a recipe for making savory sesame crackers that are gluten free. These crispy snacks are calling out to be scooped into your favourite dip: hommus, tsatziki, guacamole; all perfect partners for these crackers! What you'll need 1 cup low carb seeded bread or low...

Low Carb Gozleme Recipe

Low Carb Gozleme Recipe

Low carb gozleme is a quick and easy recipe that delivers on flavour, minus the carbs. This recipe uses our Seriously Low Carb Self Raising Flour, a blend that allows you to make most recipes that call for regular flour. If you haven't tried gozleme before then you're...

Low Carb Pancake Recipes

Low Carb Pancake Recipes

Makes 24 x 28g pancakes Less than 2 carbs per serve (1 pancake) Ingredients 150g Seriously Low Carb SR Flour ¾ cup (190 mL) water 4 large eggs 50 mL oil Pinch of salt 1 tsp vanilla essence 25g-50g Erythritol or Xylitol (for sweet pancakes) Method In a large bowl...