Gluten Free Apple Crumble

I've just had one of those moments where I needed dessert. Perhaps it was because dinner was a little while ago or because I was watching someone cook dessert on Masterchef. Whatever it was I had a desire that needed to be fulfilled. Given that I'm gluten and lactose intolerant and on a clean eating path there's no processed goodies in my house. I've refused to buy I cream ever since I realised how many chemicals were in it and I haven't quite got around to making the raw ice cream I've been dreaming of. So what was tonight's answer?

Today I stocked up on fresh produce and there are plenty of apples in the house for juicing so I decided to create my food intolerant version of Apple Crumble with an Almond Milk Custard. Given the time and the fact I was using Apple I went easy on the sugar side. Not much was needed anyway with the sweetness of the apple. The crumble was created with flax meal, chopped pistachio and almond. I also added some craisins that were in the pantry to add a variation in flavour. Once constructed it was drizzled with honey before baking in the oven for 15 mins. 

I made this dessert for one person so if you are making it for more people you'll need to adjust your quantities accordingly. It's also easier if you make it in a rammekin or small dish

Here's the recipe

Apple Crumble

1 apple per person 

2 tablespoons flax meal

8 almonds 

8 pistachio

1 tablespoons craisins

1 tablespoon honey

Chop the Apple and place into a rammekin. Sprinkle craisins over the Apple and then top it with the flax meal. Chop the almonds and pistachios and sprinkle over the top. Drizzle honey over the whole thing. Place into an oven heated to 180 degrees and bake for 15mins.

While the crumble is in the oven you can make the custard. It only takes 5 minutes so you can leave it until the crumble is almost cooked.

Almond Milk Custard

This recipe will easily serve 2. If you are cooking for one you can either indulge or save some for the next night

150grams almond milk

1 egg

10 grams unrefined cane sugar or coconut sugar. I used rapadura

10 grams gluten free cornflour

Vanilla

Place a saucepan on kitchen scales and measure 150grams almond milk. Add the egg and whisk well.  Add vanilla, sugar and cornflour and whisk well again. I normally whisk it til it foams a little. Place over a low heat and whisk until it starts to thicken. I like my custard to be thick but still runny so once it starts to thicken you don't need to continue with the heat for long. Remove from heat and whisk well to ensure a smooth conistency. 

Remove the crumble from the oven and allow to cool slightly. Because of the portion size you can serve it in the rammekin. Pour some custard over the top and enjoy