Saturday, 1 August 2015

Gluten-Free Apple Crumble


1. 6 Red Delicious apples (skin removed, cored and sliced into thin wedges)
2. 1 1/2 cups of gluten-free flour (I used brown rice flour)
3. 1 cup of finely chopped cashew nuts
4. 6 tablespoons of butter (softened at room temperature)


1. Place the apple wedges at the bottom of mini single aluminum muffin tins.

2. Then sprinkle the finely chopped cashew nuts on top of the apple wedges.

3. Preheat the oven to 180C.

4. In a mixing bowl, combine the flour and butter. Mix them until they resemble fine bread crumbs.

5. Spread the crumble all over the apple and cashews.

6. Bake for approximately 20 minutes or until the top is golden brown.

7. Serve warm. (You can freeze the extras and reheat them in the oven just before you eat.)

Bon appétit!


  1. Oh Yummy! Now that blueberries are in season I've been making blueberry crumble. I think apple is sweeter. Can you do spices? Probably not. I love cardamom and put it in both recipes.