Apple & Raspberry Gluten Free Crumble

Apple & Raspberry Gluten Free Crumble

Fruit Base:

5 large sized (900g) Granny Smith apples, peeled & cored

1/2 tsp ground cinnamon

1/4 cup Raw honey

1 cup frozen raspberries

Crumble Topping:

1/2 cup Coconut sugar

1/3 cup gluten free plain flour

2/3 cup flaked coconut

1/2 cup flaked almonds

25g melted butter, extra

Preheat oven to 190°C conventional 170°C fan forced.

Fruit base: Thinly slice apples. Melt butter in non-stick pan and cook apples, cinnamon and sugar for 6 minutes or until apples are soft. Stir through raspberries. Spoon into a 4 cup ovenproof dish.

To make crumble: Mix together with a wooden spoon sugar, plain flour, coconut, almonds & butter. Cover fruit with crumble topping to form an even top layer. Bake for 40 minutes or until crumble is golden brown.

Tip: Apple can be replaced with sliced pear as a delicious fruit alternative. Crumble can be cooked in individual 1 cup ovenproof dishes. Simply reduce the cooking time to 30 minutes