It’s the Easter long weekend here in Australia the weather has just started feeling a little autumnal, although unbelievably I am still picking a few fresh figs.
And we’ve just celebrated our eldest daughter’s 11th birthday. It’s amazing to think so much time has passed. It seems that just yesterday I was up to my elbows in nappies, bottles and baby talk. Now, in the blink of an eye, I’m ferrying her to and from her after-school activities, wondering how long I can delay giving her a mobile phone, and trying to find age-appropriate clothing that she’ll like. And to think that in just five short years she’ll be learning to drive!
Anyway, with all of these celebrations occurring in Autumn, it inspired me to come up with a recipe befitting the season. There’s something so lovely and comforting about an apple crumble, don’t you think? Mixed with some cinnamon and maybe some sultanas, it’s one of my favourite desserts. On its own, it’s not portable enough for the lunchbox, but putting it into a slice makes it a lovely lunchbox option.
As there’s three parts to it, I’ve tried to make things more time-efficient with a food processor. Each stage can be prepared in the processor – simply wipe out the bowl between each stage.
Just great for a recess-time snack and the leftovers can be frozen.
100 g tapioca flour
80 g sorghum flour
80 g brown rice flour
5 g psyllium husk
100 g white sugar
1 tsp vanilla essence
120 g butter, cubed
1 tbs milk
420 g (approximately 5) peeled and cored apples
1 tsp ground cinnamon
40 g melted butter
50 g gluten-free self-raising flour
½ tsp cinnamon
40 g desiccated coconut
40 g quinoa flakes
50 g white sugar
100 g softened butter
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a 20 x 30 centimetre slice tray.
Using the large bowl of a food processor, fit the chopping blade. Add to the bowl the tapioca starch, sorghum flour, brown rice flour, psyllium husk, 100 g white sugar, vanilla essence, egg, 120 g cubed butter and milk. Process on medium speed until all ingredients are combined and mixture comes together into a ball.
Press mixture into the tray until it evenly covers tray and is spread to all corners and edges. Use a small round glass or jar to roll over the base so that the surface is flat and even.
Wipe out the food processor bowl, remove the chopping blade and clean it, and fit the grating attachment.
Roughly chop apples into large chunks or quarters. With the food processor on medium speed, feed them into the processor chute to grate. Tip grated apple into a large bowl. Add 1 tsp ground cinnamon and 40 g melted butter. Combine. Spread apple mixture over the top of the base.
Wipe out the food processor bowl, remove the grating blade and fit the chopping attachment.
To make the crumble topping, add to the bowl the gluten-free self-raising flour, ½ tsp ground cinnamon, desiccated coconut, quinoa flakes, 50 g white sugar and 100 g softened butter.
Process on low speed until mixture is just combined and a few clumps form. Spread evenly over apple mixture.
Bake for 55 minutes, or until base is baked and crumble topping is golden brown and crunchy.
Cool in tray.
When completely cool, cut into 5 x 5 cm squares.
Makes approximately 24 squares .