Gluten-free Apple and Blackberry Crumble
Photography by Simeon Crofts
DIETARY – Gluten-free, Nut-free, Vegetarian
Apple crumble is my all-time favourite dessert. I was lucky enough to grow up enjoying the best homemade crumbles from my nan, who would use whatever produce was in season to make perfectly stewed fruit, topped with almost the same amount of short, buttery crumble – which we always thought was the best bit as kids! I have the fondest memories of going blackberry picking with my grandparents and sister in early autumn. We’d take our bowls and collect enough to make crumbles, jams, sorbets and pies. My nan somehow perfected everything from rhubarb, apples, blackberries, cherries and even raspberries in her signature dish, and almost always foraged for the filling or grew the fruit in her garden. Now we’re lucky enough to have my mum making the next generation of incredible crumbles with her own locally found fruits, that my nan and the rest of us get to enjoy.
This recipe is made in the same way I would make my usual treasured family recipe, but it is 100% safe to eat for those with gluten intolerance or celiac disease. My husband has celiac disease but shares the same fond memories of growing up with this English classic, and I was confident I could adapt a gluten-free version for him that tasted just the same. I actually taste-tested this recipe on a group of non-celiac friends, as well as hubby, to see if they could tell the difference. They couldn’t.
I chose to add blackberries to mine as it adds a beautiful sharpness to the apple filling that goes so well with the crumble topping. For me, it’s a match made in heaven, but you can emit the blackberries if you’d prefer just apple, simply increase the amount of apple by 200g.
Though I used Granny Smith apples for this recipe, you can use any type of cooking apple you like. Bramley, Braeburn, Jonagold and Honeycrisp are some excellent choices. If you’re struggling to decide, it’s a good idea to taste the apple you want to cook with first to see how you like its flavour. You could even experiment over time to see which variety you prefer.
If you’re a beginner baker, this recipe is perfect for you as it’s straightforward with only a few ingredients and some basic steps. When you rub the flour and sugar into the butter it helps to have slightly softened butter (but not too soft!) You’re looking to achieve a breadcrumb-like consistency with a mix of small and large butter chunks for a truly tasty crumble. This process should only take about 5-10 minutes if doing by hand.
The history
Apple crumble, sometimes known as apple crisp, is a classic British dessert thought to have originated during World War II rationing. Inspired by the ingredients of apple pie, this dessert became the creative, simpler little sister of the indulgent pie using less of the ingredients required to make pastry at a time when such foods were in short supply. Over the years it has become a national favourite and has gone through many adaptations. Thanks to its simple recipe, it’s relatively easy to swap fruits around and play with quantities to create the perfect crumble for you.
Gluten-free Apple & Blackberry Crumble
Ingredients:
- 120g demerara sugar
- 1-2 tbsp cinnamon (to taste)
- Juice of ½ lemon or 1 tbsp lemon juice
- 1kg cooking apples (I used Granny Smith), peeled and diced into rough cubes
- 1 tbsp butter
- 200g blackberries
- 200g unsalted butter, cubed and slightly softened
- 300g gluten-free plain flour
- 150g golden caster sugar
- 50g demerara sugar
Method:
- In a large bowl, mix together the sugar, cinnamon and lemon juice.
- Add the chopped apple and mix well.
- In a deep bottom pan, melt the butter then add the apple and cook gently for 5 minutes, stirring every now and then.
- Add the blackberries and cook for another 3 minutes, mixing once during cooking.
- Drain off most of the liquid – you can save this for making a fruit sauce for drizzling over ice cream.
- Add the drained fruits to a dish and pour over the last of the syrup from the pan. Set aside while you make your crumble.
- Pre-heat the oven to 180°C (160°C Fan)/350°F/Gas Mark 4.
- In a clean bowl, add the butter, flour and golden caster sugar and rub together with your fingertips. Alternatively, you can use a food processor or stand mixer to do this for you. Stop when you have a chunky breadcrumb-like mixture.
- Pour the crumble mix over your cooked fruit and spread out evenly. Finally, sprinkle over the demerara sugar.
- Bake in the oven for 30 minutes until the crumble top is golden and the fruit is bubbling up from underneath. Serve warm with ice cream, custard, cream or on its own.