The secrets behind my crumble are quite simple but very affective. Firstly cut the apples thinly, so they cook quickly and turn beautifully soft, as no one likes uncooked fruit in a crumble. Secondly by adding the orange juice and elderflower cordial to the fruit, it helps them cook, adds sweetness and gives an incredibly moist fruit base for the final secret. Oats! Oats give the crumble a lovely texture and a great flavour, they have a naturally mild sweet flavour and therefore very little sugar is needed in the crumble mixture, creating what I like to think of as a guilt-free dessert.
I served this crumble with the most luxurious creamy home made vanilla ice cream that I will be sharing the recipe for very soon but when I am in a rush I love Mackie’s Traditional vanilla ice cream but cream and custard work equally as well.
Keeping it seasonal, in summer I love to add a few handfuls of blackberries or rhubarb, dependant on what I have growing in my garden at the time.
Serves 6 or 4 hungry crumble lovers
Cooking time 40 minutes (Preparation time 15 minutes)
- 2 large cooking apples
- dash of lemon juice (I just use if for ease but can use fresh when I have lemons)
- 1/4 cup orange juice
- 1/4 cup elderflower cordial
- 1 cup gluten-free plain flour (normal plain flour)
- 1 cup gluten-free porridge oats
- 1 cup gluten-free jumbo oats
- 1/4 cup sugar
- 100g butter
- Preheat the oven to 180ºc.
- Peel and slice the apples and then place into the bottom of your oven proof dish.
- Drizzle the lemon juice, elderflower cordial and orange juice over the apples.
- Cut your butter into small pieces and then place into a bowl along with the flour, oats and sugar and rub the butter in with your finger tips until you get a light bread crumb texture.
- Spread the crumble mixture over the apples and then place into the oven for 40 minutes.
- After 40 minutes remove from the oven and allow to rest for 5 minutes before serving.
- Best served with ice cream, cream or custard.