Gluten-Free Apple Crumble with Blackberries and Rhubarb
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Depending on the amount of butter you use, you can achieve — with 50 grams added — a crumbly dough, or with 75–80 grams added — a more dough-like consistency.
Ingredients
- Apple - 2 pieces
- Orange zest - 1 piece
- Rhubarb - 1 stalk
- Irish Whiskey - 1 fl oz
- Sugar - 2.8 oz
- Serviceberries - 6.7 oz
- Cinnamon - 1 tablespoon
- Glutinous Rice Flour - 3.5 oz
- Almond - 1.2 oz
- Gluten-Free Baking Mix - 1.2 oz
- Vanilla salt - 1.1 oz
- Butter - 1.8 oz
Step by Step guide
Step 1
First, zest the orange and then squeeze out the juice.
Step 2
Remove the core from the apples (I used white transparent apples, but Antonovka is also fine) and cut them into large wedges.
Step 3
Cut the rhubarb into pieces about 4 cm long.
Step 4
Place the apples and rhubarb in a saucepan, pour in the freshly squeezed orange juice, add star anise, orange zest, 30 grams of brown sugar, and whiskey, and simmer over low heat for about 5 minutes until the rhubarb is tender but not mushy.
Step 5
Let it cool slightly and add whole blackberries (you can use frozen ones, thawed on the top shelf of the refrigerator).
Step 6
Mix well and transfer to a baking dish.
Step 7
Sprinkle cinnamon on top.
Step 8
Then spread the gluten-free dough or crumble over it. Leave some space between the dough to allow air to escape from the dish.
Step 9
Bake for about 20–25 minutes until golden brown — be careful not to overbake.
Step 10
For the crumbly dough, mix rice flour and freshly ground almond flour in a bowl. Almonds can be ground using a coffee grinder. Add 50 grams of sugar, oats, and vanilla sugar.
Step 11
Then add the butter (to achieve a dough-like consistency, add about 50 grams of softened butter), previously brought to room temperature, and mix well, breaking up any lumps. This can be done by hand or with a mixer using a special attachment for shortcrust pastry.
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