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 Crumble & Homemade Vanilla Custard
There are few better flavour combinations than a buttery and mildly tart apple crumble smothered in a sweet and creamy vanilla custard.
Ingredients
- 125 g plain gluten free flour
- 60 g light brown sugar
- 60 g caster sugar
- 170 g gluten free porridge oats
- 125 g hard butter cubed
- 1/2 tsp ground cinnamon optional, ensure gluten free
- 4 large cooking apples peeled, cored and sliced
For the vanilla custard
- 1 vanilla pod
- 400 ml full-fat milk
- 4 large egg yolks
- 1 tbsp cornflour
- 2 tbsp vanilla sugar
Instructions
- Preheat oven to 190°C/Gas 5.
- Sieve flour into a bowl, add butter and rub it into the flour using your fingertips.
- Stir in the sugar, cinnamon and oats.
- Place the sliced apples in ovenproof dish.
- Spoon over the crumble.
- Bake in preheated oven for about 20 minutes, or until golden brown.
For the vanilla custard
- Halve the vanilla pod and scrape out the seeds. Add the pod and the seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
- Remove from the heat and allow to cool slightly, then remove the vanilla pod.
- In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
- Gradually add the warm milk, a ladle at a time, whisking well before each addition.
- Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes, until thickened to a desirable pouring consistency, whisking continuously.
Unreal ❤️
Love the recipe, the process makes it easy to follow as well!! Cheers!!