Prep 30 mins plus chilling and cooling
Cook 40 mins
Calories 602 (per serving)
For the pastry
175g (6oz) gluten-free plain flour
1 tbsp cornflour
½ tsp gluten-free baking powder
7 tbsp unsalted butter, diced
50g (1¾oz) ground almonds
50g (1¾oz) caster sugar
2-3 tbsp milk
For the Filling
900g (2lbs) cooking apples, peeled, cored and chopped
170g (6oz) sugar juice of ½ lemon
2-3 tbsp sultanas
1 Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) tart tin or dish.
2 Sift the flour, cornflour and baking powder into a mixing bowl. Rub in the butter until itresembles fine breadcrumbs.
3 Stir in the almonds and sugar. Stir in the milk a little at a time, until you have a soft dough. Remove about ¼ of the dough, wrap in clingfilm and chill. Press the remaining dough into the base and sides of the tin.
4 Put the apples and sugar in a pan. Cover and cook over a low heat until the apples break apart.
5 Remove the lid and continue cooking, stirring frequently, until the apple puree has thickened and reduced. Stir in the lemon juice to taste – you may not need it all. Stir in the sultanas and leave to cool slightly.
6 Spoon the puree into the pastry case and level the surface. Grate the chilled dough over the top.
7 Bake for 20-30 minutes until the crumble is golden and the pastry is cooked through.