Gluten-Free Fruity Crumble
By: Juanita
Published: Thursday, February 18, 2010 - 4:04am

Ingredients




For the crumble topping:
70 grams Butter, unsalted
6 tablespoons Rice Flour
1 Lemon, juice only
2 tablespoons Cane Sugar
2 tablespoons Dessicated Coconut, medium
For the base:
1 Apple
1 Nectarine
1/2 teaspoon Cane Sugar
50 grams Almonds, flaked
1 Lemon, juice only

Preparation

1 For the crumble topping:
Use a food processor to pulse the ingredients till it resembles crumbled dough pieces. 2 For the base:
Butter the base of a 2 serving baking dish. 
Chop fruit to desired chunk size and toss together with the remaining base ingredients. 3 Assembly:
Layer base into 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).

About


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 :-)