This is one of my family’s favourite desserts – it’s quick and easy to prepare, and not expensive, especially if you buy your apples bulk, in season, like I do. Even if you don’t have to eat gluten free, you will love this topping.
I like to add a layer of custard between the fruit and the crumble – it tastes so good cooked this way. (Blueberries make the apples pink, as you can see in the picture above!) Also, the moisture from the custard helps to cook the fruit. If you like your apples really soft and mushy, precook them. (I don’t!) To pre-cook apples in the Thermomix, place sliced apples and cinnamon in the bowl and cook at 100C for 10 minutes, reverse speed soft.
If you can’t have nuts, just leave them out and add more quinoa flakes (or oats if you can have gluten).
Apple Berry Custard Crumble
- 5-6 apples, peeled, cored and sliced thinly
- 2 cups of frozen organic blueberries (or other berries)
- 1 1/2 teaspoons ground cinnamon
- 2 eggs
- 500g almond milk (or preferred milk)
- 50g raw honey or 60g Rapadura
- 1 teaspoon vanilla extract
- 30g gf cornflour or arrowroot
- 130g gluten-free self-raising flour
- 70g quinoa flakes (or gluten free oats)
- 40g raw almonds
- 40g Rapadura
- a pinch of salt
- 100g macadamia oil (or butter - if using butter leave out the pinch of salt)
- Preheat oven to 180ºC.
- Place apples into a large, oven proof dish. Add berries and cinnamon and stir through.
- Make custard by placing eggs, milk, honey (or Rapadura), vanilla and cornflour (or arrowroot) to the Thermomix bowl and cooking for 6 mins/90C/sp 4.
- Pour custard over fruit, scraping out bowl. No need to wash bowl.
- Add crumble ingredients to bowl and mix 5 sec/sp 5. This will mix it together and chop the nuts at the same time.
- Sprinkle crumble over the custard and fruit, and bake for 30 minutes, or until crumble is golden.
- Great served with cashew cream or coconut yoghurt!
- To make this custard egg-free, just leave out the eggs and add another 30g cornflour.
Quirky Cooking https://www.quirkycooking.com.au/
Warning: Even though this recipe makes over 2 litres of dessert, it never lasts long – our family of six can scoff it down in one sitting! So if you want to spread it out further, serve in small bowls! 🙂