Gluten free: Peanut Butter, Apple and Blackberry Crumble. A cold weather dish of sweet soft apples and blackberries with a crunchy oaty topping flavoured with peanut butter
And just like that summer is over. The leaves on the trees are changing their colour scheme and suddenly the nighttime darkness is with us before we’ve even changed into our pyjamas and worked out our Netflix viewing schedule.
Although I love sunny summertime lazy days at our beach hut which can start from sunrise and finish at sunset, autumn evenings at our seaside home snuggled up the sofa with fire lit and TV on are a delicious treat. I can ramp this up by having a bowl of a warming pudding such as this crumble on my knee and I feel all is good with the world.
There is something about crumbles that make us feel cosy and settled; perhaps it’s a locked away childhood memory or the need to eat warm foods to keep the cold outside at bay. Either way the only question in my mind is cream or custard? Which are you?
A deliciously autumnal dessert flavoured with sweet soft apples and juicy blackberries and topped with a crunchy topping enhanced with peanut butter.
Peanut Butter Apple and Blackberry Crumble
100g gluten free flour
50g butter, chilled and chopped very small
2 tablespoons peanut butter
100g granulated sugar
1kg cooking apples, peeled, cored and chopped
2 tablespoons Demerara sugar – to finish#
Preheat oven to 180°C/Gas Mark 4/350°F.
Make the crumble topping by placing everything together in a large bowl and rub together with your fingers until clumps start to form. You want the mix lumpy and not fine.
Place the prepared fruit in a baking dish and cover with the topping. Sprinkle over the last 2 tablespoons of Demerara sugar over the final dish for an extra crunchy finish and bake for 45 minutes.
Note: Should you wish to make without gluten free flour simply reduce the cooking time by 10 minutes to 30 minutes and turn down heat to 180 degrees.
Disclaimer: Pip and Nut provided me with press samples which I used to make this recipe. They were so good that I wanted to share these with you.
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