Isla’s Christmas Crumble

Isla’s Christmas Crumble (Gluten Free, Dairy Free)

During the holiday season, there's nothing quite like the smell of freshly baked Christmas desserts wafting through the house. One of my personal favourites is our warm and comforting Isla’s Christmas crumble.

This crumble is gluten free and dairy free and is made with a delicious blend of seasonal fruits like apples and pears, and and is topped with a crunchy, crumble topping.

The aroma of Christmas fills the air as it bakes, making it the perfect dessert to enjoy on a cold winter evening.

Serve the crumble warm with a scoop of dairy free vanilla ice cream for the ultimate holiday treat.

It's the perfect dessert to share with family and friends during the festive season.

Ingredients:

50 g blanched hazelnuts

200 g chopped apples

200 g chopped pears

Grated zest and juice of 1 large orange

500 g quality mincemeat

4 gluten free, dairy free ginger biscuits

200 g General All Purpose Gluten Free Flour

100 g dairy free spread

100 g light muscovado sugar

1 tsp cinnamon

1 tsp ginger

Splash of alcohol of your choosing (optional).

Method:

Preheat an oven at 200°C / 180° Fan / 400°F / Gas Mark 6.

Place the hazelnuts out on to a baking tray and toast for around 5 to 10 minutes or until golden brown.

Tip onto a plate and set aside to cool.

Cut up all the fruit into bite sized chunks. I leave the peel on as it’s a source of fibre and is good for us.

Place water in a saucepan so that it just covers the base of the pan.  Add the fruit, orange juice and zest and splash in the alcohol and spices at this point.

Place the lid on and place on a low heat and simmer until fruit peel is soft. Remember to stir regularly and add water as required so that it doesn’t stick. 

This should take around 10 minutes.

Take off the heat and stir the mincemeat into the mixture.

Place into an oven proof dish. 

In a separate bowl mix up your crumble topping. Break the biscuits up into crumbs and add the flour, and dairy free spread. Mix until it resembles breadcrumbs. You can use a food processor or your hands for this part.

Chop the hazelnuts and add these with the sugar to the crumble mix. Stir until combined.

Place the crumble mix over the top of the fruit. 

Cook in an oven for approximately 30 to 35 minutes.

Serve whilst hot! Perfect with dairy-free ice cream!

Additional Notes:

Please note: The fruit and crumble mixture can be made in advance and kept in the fridge until you want to make up the crumble. 

Delicious with vanilla dairy free ice cream, or warm dairy free custard. 

Any fruit or nuts can be used in this dish. 

Add gluten free oats to the crumble topping if you can tolerate them.

Freeze:

Make this in advance of Christmas and store in your freezer! Cool the cooked crumble to room temperature, cover with clingfilm and foil and freeze for up to 3 months. When you require it simple defrost overnight in the fridge, remove the clingfilm, but recover with the foil and reheat for 30 minutes or until hot at 180°C / 160° Fan / 350°F / Gas Mark 4.

Equipment Used:

Knife

Measuring scales

Baking tray

Saucepan

Measuring spoons

Spoon

Food Processor

2 litre Ovenproof dish.