The Home Economics Bit
Did you know?
Apple crumble is made using the rubbing-in method of cake making. The rubbing-in method involves cutting the fat into small pieces and incorporating it into the dry ingredients using your fingertips; i.e. the fat (e.g. butter) is gently rubbed into the dry ingredients (e.g. flour) by hand. The rubbing-in method is used to make a range of baked goods, including fruit crumbles, pastry, scones and some biscuits (e.g. shortbread).
Gluten Free Apple and Raspberry Crumble
A summery twist on a classic, this gluten free apple and raspberry crumble is divine served warm with some freshly whipped cream or homemade vanilla custard.
- 90 g hard butter diced
- 40 g soft light brown sugar
- 40 g caster sugar
- 100 g gluten free flour
- 50 g gluten free porridge oats
- 6 sweet apples peeled, cored and thinly sliced
- 125 g raspberries
- Preheat oven to 180°C/Gas 4.
- Sieve the gluten free flour into a large bowl, add butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugars and gluten free porridge oats, then set aside.
- Place the sliced apples in ovenproof dish and scatter over the raspberries.
- Spoon over the crumble and pat down gently using the back of a spoon.
- Bake in preheated oven for about 30 minutes, or until golden brown.