Gluten-Free Fruity Crumble
One day, I found myself with only two pieces of fruit left in the fridge, namely one apple and one nectarine, which I was planning on virtuously eating raw as part of lunch when I realised with glee that I also had the makings of a crumble topping The result was this two-serving gluten-free crumble, which I have to say, it was one of the tastiest I've ever made. As Isadora Duncan said: "Virtuous people are simply those who have not been tempted sufficiently..." Well, I was tempted, and my resistance crumbled :-)
Total Steps
3
Ingredients
10
Tools Needed
4
Ingredients
- 70.0 grams Butter, unsalted
- 6.0 tablespoons Rice Flour
- 1.0 Lemon, juice only
- 2.0 tablespoons Cane Sugar
- 2.0 tablespoons Dessicated Coconut, medium
- 1.0 Apple
- 1.0 Nectarine
- 0.5 teaspoons Cane Sugar
- 50.0 grams Almonds, flaked
- 1.0 Lemon, juice only
Instructions
Step 1
Use a food processor to pulse the crumble topping ingredients until it resembles crumbled dough pieces.
Step 2
Butter the base of a 2-serving baking dish. Chop fruit to desired chunk size and toss together with the remaining base ingredients.
Step 3
Layer the base into the baking dish and cover with crumble topping. Bake in a pre-heated oven at 200 degrees Celsius for 10 minutes, then use a fork to shuffle the crumble topping lightly and bake for another 10 minutes at 175 degrees Celsius (or until topping is golden brown).