Mouth-watering Gluten-Free Apple And Raspberry Crumble Recipe
Becky Terrell
This gluten-free apple and raspberry crumble is a summer take on the classic apple crumble. Bursting with sweet luscious raspberries and coconut served with a good quality vanilla ice cream. Simply heaven.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine English
Servings 4
Calories 380 kcal
Sharp Knife
Chopping Board
Oven Proof Dish
Saucepan
2 Large cooking apples 200 g Gluten-free self-raising flour (7 oz) 50 g Butter (2 oz) 100 g Golden castor sugar (3.5 oz) 2 tbsp Desiccated coconut Ice cream to serve 1/2 tsp Cinnamon 200 g Raspberries
Preheat the oven to 200℃ (gas 6).
Peel and chop the apples. Put them in a saucepan with a little water and cook until soft.
Place the cooked apples into an oven-proof dish and add the raspberries.
Rub the butter into the flour until like breadcrumbs.
Stir in the sugar and the coconut.
Place the crumble mix over the top of the cooked apples and raspberries.
Bake in the oven for 20-25 minutes or until the crumble topping is golden brown.
Serve with ice cream.
Calories: 380 kcal Carbohydrates: 87 g Protein: 6 g Fat: 4 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 0.4 g Trans Fat: 0.03 g Sodium: 94 mg Potassium: 194 mg Fiber: 11 g Sugar: 44 g Vitamin A: 66 IU Vitamin C: 17 mg Calcium: 77 mg Iron: 2 mg