Apple And Blackberry Crumble

Standard

I have made this numerous times and each batch has been gobbled up instantly!

Becca

Denise

I tried this recipe using Doves Farm flour and gluten free oats, however I halved the sugar in the crumble mix and used dark brown sugar and reduced the butter to 125, doubled the oats and I used no sugar at all in the fruit. It was perfectly sweet enough and the crumble had a lovely caramelised taste.  

Megan Fothergill 

I cooked the crumble mix in advance spread out on 2 baking sheets for 15 minutes at 200c. i was able to bash it up to crumble texture to avoid pastry layer. Then placed on fruit 10 minutes before end of cooking to reheat.  Also used PURE butter and worked well. 

Mrs Melanie Sansum 

Oats are naturally GF but usually contaminated with gluten as they are usually not prcessed GF environment. Oats however can be gluten free if you buy specific gluten free oats.

Mrs Suzanne France

Made for sunday lunch pud for 6 adults and 2 children plus the extras. Went down a treat.  Worth a try. Will do this again very soon.

Ms Ann Brown

 Just to be clear, oats are not Gluten free

Miss Lucy Rowland

Just made this and my husband and three children loved it! We found some blackberries whilst walking out and googled a recipe and tried this one. The crust is really nice, which I think always lets GF crumbles down ;-) 

My wife made it for me and I really enjoyed it a real treat,our daughter came around and she said it was the best crumbe she ever tasted she could not believe it was gluten free

Mr PAUL RICHARDS

Would be interested in hearing from anyone who has tried this recipe.  I have tried it a few times but it just doesnt seem to work. I am a long standing successful baker and come from a long line of professional bakers. This is the first time that I have come across a recipe that I cannot get to work. I have given the recipe to others to make and they have found the same problem as i have.  Has anyone successfully used the above Rye Soda Bread recipe? I would love to know.  Thank You.

<p><blockquote><p> We thought the Rye Soda Bread recipe worked well but following your comments have baked it again a number of times. We liked the bread best when we had increased the milk from 175ml to 200ml. The recipe has now been amended and you can see photo's of our bread. Many thanks for contacting us.</p></blockquote></p>