Recipe of the Week

Rhubarb and Apple Crumble

Thanks Mandy for this recipe!

I modified a straight apple recipe because I had rhubarb that I needed to use. The pastry was probably the best I've ever made - I shoved it in my food processor to mix and it was so quick. I had some filling left that I'm going to use on my rice porridge for breakfast I think.

PASTRY CRUST MAKES TWO CRUSTS
1 1/2 cups gluten-free flour (I used orgran)
1/3 cup cornflour
1/2 cup sugar
1 teaspoon xanthan gum
100g butter, cut into pieces
1 large egg
1 tablespoon vanilla extract

RHUBARB AND APPLE FILLING
4 medium apples
7 stalks of Rhubarb
1/2 cup currants
1 cup water
1/2 cup sugar
1 teaspoon ground cinnamon
6 whole cloves


CRUMBLE TOPPING
1/2 cup light brown sugar
1/2 cup gluten-free flour
1/2 teaspoon ground cinnamon
30g butter, chilled & cut into small pieces

Directions

***Pastry Crust Instructions***.
In a mixing bowl stir together the flour, xanthan gum and cornflour.
Then add the sugar, butter, egg and vanilla and mix until combined.
Remove dough from bowl and knead and fold on a surface dusted with GF flour until well combined.
Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
Go ahead and make Apple Filling while the Pastry Crust is chilling.

After approx 20 minutes, remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
Using a fork poke a bunch of holes in the sides and bottom of the crust.

***Rhubarb and Apple Filling Instructions***.
In a large saucepan, add apples, rhubarb, currants, sugar, cinnamon, cloves and water.
Cook, stirring occasionally on a medium heat for about 20 minutes.

***Crumble Topping Instructions***.
In small bowl mix together brown sugar, GF flour and cinnamon.
Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.

***Assembling your Pie***.
Preheat oven to 180°C.
Spoon rhubarb and apple into your pie crust.
Sprinkle your Crumble Topping all over the top (use it all).
Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
Let it cool for about 10 minutes before you serve.