Apple & Raspberry Gluten Free Crumble
5 large sized (900g) Granny Smith apples, peeled & cored
1/2 tsp ground cinnamon
1/2 cup Raw honey or Coconut sugar
1 cup frozen raspberries
1/2 cup Coconut sugar
1/3 cup gluten free plain flour
2/3 cup flaked coconut
1/2 cup flaked almonds
25g melted butter, extra
Preheat oven to 190°C conventional 170°C fan forced.
Fruit base: Thinly slice apples. Melt butter in non-stick pan and cook apples, cinnamon and sugar for 6 minutes or until apples are soft. Stir through raspberries. Spoon into a 4 cup ovenproof dish.
To make crumble: Mix together with a wooden spoon sugar, plain flour, coconut, almonds & butter. Cover fruit with crumble topping to form an even top layer. Bake for 40 minutes or until crumble is golden brown.
Tip: Apple can be replaced with sliced pear as a delicious fruit alternative. Crumble can be cooked in individual 1 cup ovenproof dishes. Simply reduce the cooking time to 30 minutes