Deliciously crumbly; Packed with almond, coconut and cinnamon.
This recipe is gluten free and yields 6 servings.
Filling
6 granny smith apples (about 1.1kg), peeled, cored, cut into wedges
2 tbsp fresh lemon juice
2 tbsp caster sugar
1 tsp pure vanilla extract
Pure icing sugar, to dust
Gluten-free vanilla ice cream, to serve
Crumble
50g (1/3 cup) gluten-free plain flour
40g (1/3 cup) almond meal
35g (1/2 cup) shredded coconut
1 tsp ground cinnamon
60g (1/3 cup firmly packed) brown sugar
60g unsalted butter, chopped
25g (1/4 cup) flaked almonds
Step 1
Preheat oven to 180°C/160°C fan forced. Lightly grease a 1L (4-cup) round ovenproof dish.
Step 2
Combine apple, lemon juice, sugar, vanilla and 80ml (1 ⁄3 cup) water in a large saucepan and cook, stirring occasionally, over medium heat for 10-15 minutes or until apples are tender. Transfer to the prepared dish.
Step 3
To make the crumble, combine flour, almond meal, coconut, cinnamon and sugar in a medium bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in flaked almonds.
Step 4
Sprinkle the crumble mixture over the apples. Bake for 25 minutes or until golden. Set aside for 5 minutes to cool slightly before dusting with icing sugar. Serve with ice-cream.
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