Traditional Apple Crumble

This is a firm family favourite and you wouldn't know it's gluten free!

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Peel, core and roughly chop the apples into a 1lt/2pt oven dish.
  3. Add the brown sugar and cloves then stir to mix.
  4. Put the flour and caster sugar into a mixing bowl, slice the butter into cubes and add it to the bowl. Using a knife, cut the butter into smaller and smaller pieces until the lumps are no larger than a pea.
  5. Tip the prepared flour mixture over the fruit and spread it out to the edges.
  6. Bake in the pre-heated oven for 55-60 minutes.

Equipment

1lt/2pt oven dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

55-60 minutes
Just to add to my previous review, I found using a fork to mix the butter into the flour rather laborious. I cut the butter into small chunks with a knife before adding to the flour, as I would normally do, and then after a frustrating attempt with a fork, switched to a potato masher. Once the butter was evenly distributed through the flour I finished by rubbing it to a fine breadcrumb consistency with my fingers and it was just as good a crumble mix as I've ever made with ordinary plain flour. I rested it in the fridge for about 20 Minutes while I prepared the fruit.
By Rosalind
18 Sep 2017
Best crumble I've ever made! I used 200ml flour, 100ml butter and just less than 100ml sugar for the topping. I had no caster sugar, so I used granulated sugar mixed with some light brown sugar which gave a lovely crunch to the topping. I used the last of the blackberries and raspberries from the garden together with the apples - around 75% apples to 25% other fruit and approx 65g of Demerara and light brown sugar to sweeten. I left it in the oven for about 45 mins. I have a sweet tooth so I was happy that it was on the sweet side, although the tartness of the apples still came through. This was my first attempt at a gluten free recipe and I'm delighted with the result. The crumble topping wasn't at all wet or stodgy, unlike crumbles I've made before with plain white wheat flour.
By Rosalind
18 Sep 2017
I read the other reviews after I had already began, so I left the apples and sugar in a bowl whilst dealing with the crumble and then drained off all the syrup that had come off the apples, this allowed some tartness to come through. The crumble mixture was a good ratio. To get a slightly crisp GF crumble I cook it separately. Just spread the mixture across a baking sheet and put in the oven for about 35 min (whilst cooking the apple in the pie dish). Then remove the crumble from the oven and break up with a fork, transfer it onto the apple that has been cooking and return to the oven for a further 10mins. Delicious!
By Carny Hunt
06 Sep 2017

I had another bash at this and I like my second attempt much more. There are a couple of tricks to it, but the result actually was indistinguishable from a normal crumble. First, make sure everything is cold. Refrigerate the fruit and make the crumble mix ahead of time and keep that cold too. If it's clumped together, lightly break it up but not too much so as to retain the crumbly structure. Combine everything and put into an oven about 20 degrees hotter than stated. Mine was ready in 30 minutes. It was crisp on top and only slightly sludgy underneath. I made mine with peaches and found a drizzle of date nectar instead of sugar made it just the right amount of tart vs sweet.

Many thanks for your feedback, we are really happy to hear you gave the recipe a second attempt with success! We would also suggest perhaps adding some gluten free oats for extra crunch. We hope this helps. Best wishes, Doves Farm

By Rebecca
10 Jul 2017
Far too sweet and too much butter. The crumble topping became sludgy during baking with only a very little crunch. Disappointing as the crumbles I make are usually very good!
By Rebecca
08 Jul 2017
I've made this recipe a couple of times now and I have a different solution to the issue of the topping not being very crumbly. Use your fingers to rub in the butter until the mix resembles breadcrumbs. Then, squeeze some of the mixture in the palm of your hand, as if you were making pastry. Gently crumble this over the top of the fruit, taking care to leave the mixture in large chunks. Repeat until all the mixture is on top of the fruit. Bake as described. This should result in a much more authentic texture! Hope this helps.
By Ms Charlotte Repton
15 Feb 2016
I tried this recipe once with gluten free flour, and found the crumble was more like a pastry! So the next time I did it, I used the tip from below and replaced 100g of the flour with ground almonds. I also added the butter gradually, stopping when I had a crumbly texture - I added approx. 80g of butter.
By Mrs Abigail McCann
18 Nov 2015
Got a decent flavour with some cinnamon added in. Crumbly topping tip (inspired by Jamie Oliver no less): swap out 100g of flour for 100g of ground almonds - definitely improves the flavour and texture.
By Miss Layla Baldachin
11 Jul 2015
I also had the same problem with the crumble not being crumbly! Also regretted putting the cloves in would have been much better without them!
By Mrs christina Russell
01 Feb 2015
Hi there! While making this Apple Crumble recipe using your Gluten Free Self Raising White Flour, I have had some difficulty in attaining a "crumbly" consistency for my crumble! It has come out quite floury and soft rather than a little crispy on top as I would prefer, any tips? (without using a sugar coating, as trying to avoid sugar) Thanks :)
By Ms Sarah Hogan
17 Jul 2014

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