Are you ready to crumble?
IT’S ALWAYS CRUMBLE O’CLOCK!
To be honest, I really love every kind of crumble. Why? Because it’s absolutely easy to make, you can be creative and combine whatever crosses your mind and its the best option to re-use all kind of leftovers.
For me, there is no right or wrong time for crumble. It makes your day better, no matter what time or season it is. We tried the very fruity and lively combination of raspberries (fresh and deep frozen), apples and red currants. It perfectly goes as dessert, afternoon snack or as a romantic breakfast in bed to surprise your beloved ones. We vote our crumble the allrounder of the year!
Glutenfree Raspberry CrumblePrint recipe
- 50 g oats (gluten free)
- 2 table spoons of plain flour (gluten free)
- 50 g butter
- 1 tea spoon of cinnamon
- A handful of almond slivers
- 3 apples
- 500 g raspberries (half fresh, half deep frozen)
- A handful of red currant
First, start with the topping.
All you do is place the gluten free flour, butter and the oats in the processor and give it a whiz until it resembles crumbs. In case you don’t have a processor, place the gluten free flour in a large bowl, then add the butter and rub it into the flour, using your fingertips.
When it all looks crumbly and mixed up, and the fat has been dispersed fairly evenly, add the almond slivers and the cinnamon and combine that well with the rest.
Now, let’s get the filling started.
Cut the apples into tiny pieces. Mix them up with raspberries. Now arrange the raspberries-apple mixture in the dish and sprinkle over the the crumble mixture.
Place the crumble on a high shelf in the oven and bake it for 35 minutes (180 Degrees) until the top is golden.
Serve it with red currants as topping!
PS: Ice cream is always a good idea to combine with the crumble. Just saying!
You will also need a round, shallow ovenproof baking dish.