Apple Crumble with a Coconut, Ginger & Maple Syrup Crust
I developed this recipe when Hubby's mum, who is gluten-sensitive, came for a visit. I wanted to use some of all the apples our very generous tree had given us to make a gluten free apple crumble.
Apple Crumble with a Coconut & Maple Syrup Crust
0.5-1kg of apples
150g margarine made mainly from vegetable oils
150g coconut flour
1 tablespoon of grated ginger
(Sugar, depending on how sweet your apples are, personally I like the contrast of tart apples and sweet crust)
Slice the apples (I usually heat them up in a pan with a pinch of sugar to soften them but this is probably not necessary). Place the apple slices in the bottom of an oven proof baking tray. Mix the margarine with coconut flour and ginger and cover the apples with the crumble mixture. Drizzle with maple syrup. As always adjust the amounts of ingredients according to your taste. I rarely measure things so my recipes are approximations.... Bake in the oven for about 30 min at 180 degrees.
I don't feel too bad about eating this with a bit of vanilla custard or ice cream.
We had some vanilla custard left after all the apple crumble was gone. I used this to make little treats for the kids by freezing the custard in cute silicone muffin forms with berries on top.