I had only two pieces of fruit left in the fridge the other day, one apple and one nectarine, which I was planning on virtuously eating raw as part of lunch when I realised with glee that I also had the makings of a crumble topping.Below is the recipe for the two-serving gluten-free crumble which resulted, and I have to say, it was one of the best I've ever made.
Apple-Nectarine Crumble (as pictured above)
(Serves 2)
Crumble:
- 70g butter (just over 1/8 of a 500g block of unsalted butter)
- 6 Tbsp rice flour (I use Entice rice flour, available from most Super Spars)
- juice of 1 lemon
- 2 Tbsp cane sugar
- 2 Tbsp medium desiccated coconut
- Use a food processor to make the crumble
Base:
- 1 apple
- 1 nectarine
- 1/2 tsp cane sugar
- 50g flaked almonds
- juice of 1 lemon
- Butter the base of a baking dish.
- Add base.
- Put over crumble as topping.
- Bake for 10 mins at 200 degrees celsius, shuffle crumble lightly using a fork, and then bake for another 10 mins at 175 degrees celsius.
As Isadora Duncan said:
"Virtuous people are simply those who have not been tempted sufficiently..."
Well, I was tempted, and my resistance crumbled :-)
Posts
