Apple crumble is a quintessential British pudding that is loved the length and breadth of the UK. I find the addition of raspberries makes it even better. Pre-cooking the crumble topping avoids gloopy uncooked crumble and means the texture of the fruit is maintained.10
- 125g gluten and wheat free plain flour (Doves Farm)
- 60g soft brown sugar
- 60g unsalted butter - room temperature - cubed
- 300g Braeburn apples
- 30g unsalted butter
- 30g soft brown sugar
- 150g raspberries
Heat the oven to 190°C, 170°C fan, gas mark 5.
In a large bowl, add the flour, 60g sugar and 60g cubed butter. Using your fingertips, make a light breadcrumb texture. Sprinkle the mixture evenly over a baking sheet and bake for 15 minutes, until lightly golden.
Meanwhile, peel, core and cut the apples into cubes. In a medium saucepan put the butter and sugar and melt together over a medium heat. Cook for 3 minutes until the mixture turns a light caramel colour. Add the apples and cook them for 3 minutes.
Turn off the heat and tip in the raspberries.
Tip the fruit into an ovenproof dish and top with the crumble mixture. Place in the hot oven for 5-10 minutes and serve hot with vanilla ice cream or cream.