Recently, one of my friends shared some of the cooking apples from her tree with us. We had to make apple crumble, but it needed to be Allergy Brothers friendly!
I cooked the apples the day before making the crumble. I simply peeled, cored and cubed the cooking apples. I cooked them with water and sugar (the amount will vary depending upon personal taste and the acidity of the fruit; the key is to taste it yourself during cooking) until the apple was a combination of mush with some solid chunks. I tend to put too much water in when I am cooking fruit. This in intentional because I know how easy it is to get distracted by the Allergy Brothers and then let the fruit boil dry. This leads to nasty burning smells, ruined food, and a destroyed saucepan so I prefer to err on the side of caution. I then correct this by adding another dried fruit to my cooked fruit. In this case, I added some sultanas to the cooked apple. Overnight, the sultanas sucked up the excess water to make the perfect crumble base. Obviously, you can make whatever combination of fruits and flavourings you would like.
100g buckwheat flour
100g ground almonds
100g Pure Sunflower margarine
- Preheat the oven to 180C/Gas Mark 4.
- Put the cooked fruit into an ovenproof bowl.
- Make the crumble by mixing the sugar, buckwheat flour and ground almonds in a bowl. Use your fingers to rub in the margarine. You want to have a combination of clumps and large crumbs for a good crumble texture.
- Sprinkle the crumble over the fruit and bake for 30 minutes.
- We served it with Almond Dream vanilla icecream (for those avoiding dairy) and double cream (for those who weren’t).