Entice Apple Crumble – Gluten Free
Ingredients
Crumble
| 125g | Butter | ||
| 180ml (150g, ¾ cup) | Castor Sugar, | ||
| 1 | X-large or Jumbo egg | ||
| 5 ml (1 tsp) | Vanilla essence | ||
| Rind of 1 | Lemon | ||
| 500ml (2 cups) | Entice Self Raising Rice flour | ||
| Filling | |||
| 1.5Kg | Granny Smith Apples, Peeled, Cored and Diced or Tinned Apples | ||
| 7ml (1 ½ tsp) | Ground cinnamon. | ||
| 1 ml (pinch) | Cloves | ||
| 30 ml (2Tbs) | Castor Sugar | ||
| 80ml (1/3 cup) | Sultanas | ||
| 15ml (1Tbs) | Lemon Juice | ||
| 15ml (1Tbs) | Entice Self Raising Rice flour | ||
Method
Preheat the oven to 180 °C
For the Crumble
Cream the butter and sugar together until light and creamy.
Beat in the egg, vanilla and rind.
Add half the flour and mix well, then add the remaining flour, mix to form a stiff dough.
Divide the dough in 2, wrap in clingwrap and refrigerate while the filling is prepared.
For the Filling
Mix the filling ingredients together.
To Prepare
Press half of the dough into a deep tart plate covering the bottom and sides of the plate.
Fill the apple mix into the pastry, lightly pressing the apple to compact it.
In the mixer, break up the remaining dough into little chunks, and pour over the filling.
Bake for approx 40 minutes or until golden brown.
To Serve with Mascarpone or Whipped Cream
