Recipe: Apple and Blackberry Crumble (GF, DF, V)

What's more Autumnal than an apple and blackberry crumble with the rest of the family on a November evening?

I haven't had crumble for ages now since it seems so difficult to find one that's gluten AND dairy free so I decided to come up with my own. I was delighted with the outcome. The oats and flaked almonds give this crumble a nice crispiness to it.

Apple and Blackberry Crumble


550g cooking apples
100g blackberries
80g caster sugar
5 tbsps water
150g dairy free butter (I use PURE)
150g demerara sugar
2 tsps cinnamon
225g gluten free plain flour
40g oats
15g flaked almonds

1. Peel, core and slice the apples.

2. Heat your oven to 180 degrees. Tip the apples into a baking dish, sprinkle over the sugar and the water. Give it a mix round with a spoon.

3. Bake in the oven for 20 minutes until the apples have softened.

4. While the apples are in the oven, you can be making the crumble mixture. Put the butter, demerara sugar, flour, oats, cinnamon and flaked almonds into a bowl. Rub together (between your fingers and thumbs) until the mixture resembles breadcrumbs. The mixture will be a bit more moist due to the dairy free butter having a different consistency to dairy butter but this is fine.

5. Once the apples are out of the oven, add in the blackberries then sprinkle the crumble mixture on top.

6. Bake in the oven for 45 minutes until golden brown and crisp to touch.

This could be served with custard, dairy free ice cream, anything you like!

You could also make this crumble with gluten and dairy by substituting the gluten free flour for regular plain flour and the dairy free butter for dairy butter. I cannot guarantee that it will be the same as the crumble I made however. If you do this I'd recommend changing quantities of flour and butter a little as dairy free butter is a slight different consistency and you don't want your crumble to be dry!

Here's a simple little guide for other variations:
Dairy Free - Use 225g of plain flour with 150g dairy free butter
Gluten Free - Use 200g of gluten free flour with 150g of dairy butter
Regular - Use 200g of plain flour with 150g of dairy butter

If you experiment then do let me know and if you have any questions feel free to send them my way.

Hope you like this one,


Lucy Steel

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