Coeliac Awareness Week: Gluten Free Ginger and Apple Crumble with Homemade Custard

Today is the last day of Coeliac Awareness Week and to help raise awareness of this important campaign, this week I have been sharing very simple Gluten Free recipes to help any newly diagnosed Coeliacs get started.

So far I’ve shared my Victoria Sandwich Recipe and my Cheese Scones Recipe but today I’m going to share with you my recipe for Gluten Free Ginger and Apple Crumble with Homemade Custard.

Apple Crumble was one of the first Gluten Free recipes I mastered when I went through an obsession of making them at University. It’s the perfect recipe for students as it’s incredibly cheap to make – I’m sure it got to the point where my housemate and I were eating them for breakfast!

Like the other recipes I’ve shared this week, this recipe is perfect for beginners so I hope it gets inspires any newly diagnosed Coeliacs to get into the kitchen and get baking!

Ginger and Apple Crumble with Homemade Custard

Ingredients:

Filling:
1 tbsp Cornflour
2 tsp Ground Ginger
2 Large Cooking Apples
1 tbsp Honey
50g Dark Brown Muscovado Sugar

Topping:
225g Gluten Free Plain Flour
100g Light Brown Sugar
100g Unsalted Butter
25g Gluten Free Oats (miss out if you are a newly diagnosed Coeliac – you may eventually be able to reintroduce oats back into your diet.)

Custard:
1 tsp Cornflour
1 Egg Yolk
1 tsp Vanilla Extract
20g Caster Sugar
150ml Double Cream
100ml Milk

Method:

1) Preheat the oven 180 Degrees C/160 Degrees Fan/Gas Mark 4.

2) To prepare the filling, peel and slice the apples into even pieces and transfer them to an ovenproof dish.

3) Coat the apples in cornflour, then stir through the honey, sugar and ginger until all the apples are coated.

4) In a large bowl, mix together the flour and sugar then rub in butter until you are left with a breadcrumb like texture.

5) Spoon the crumble mixture over the apple filling ensuring the filling is covered.

6) Top with Gluten Free Oats (optional) then bake for 40 minutes in a preheated oven until the topping is golden brown.

7) To make custard: place the cornflour, egg yolk, sugar and vanilla extract into a heavy bottomed pan and give the ingredients a quick whisk.

8) Add milk and cream then place the pan over a medium heat. Continuously whisk the mixture to help it thicken and to stop the custard burning – do not let it boil.

9) Once the custard has thickened remove the pan from the heat and serve with the crumble.

Remember to check out my other recipes for Coeliac Awareness Week, including my Victoria Sandwich Recipe and my Cheese Scones Recipe or if you are looking for more inspiration take a look at my Recipes Page.

You can also keep up to date with my kitchen adventures on: Instagram: https://instagram.com/titchyton/ Facebook – https://www.facebook.com/titchyton

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