Apple-Blueberry Crunch – Gluten Free
Apple-Blueberry Crunch has a pastry base and a crunch top, gluten free too. I had pastry in the freezer leftover from when I made ‘There are fairies at the bottom of my garden.‘ I have not frozen gluten free pastry before so I was interested to see how it went.
Apple-Blueberry Crunch – Gluten free – Ingredients
- 3/4 cup of gluten free flour
- 3/4 cup blanched almond meal
- 100 g butter at room temperature
- 1 tablespoon of coconut oil
- A twist of rock salt
- cold water
Method for Pastry
1. Mix the flour, almond meal and salt together in a bowl.
2. Chop the butter into cubes, and along with the coconut oil rub them into the flour mix until it resembles breadcrumbs.
3. Add a tablespoon of water at a time and stir into the mix until it comes together. Adding a little more water if needed. Don’t overwork the mix.
4. Cover the bowl and put it in the fridge for 15 minutes.
5. Remove from the fridge and roll it out on a floured board.
6. Place in a well-greased pie dish, trim the edges and prick the base with a fork so that it won’t rise.
Note: as I mentioned above my pastry was frozen. I thawed it and it rolled out very nicely. When I shifted it, it broke, and I ended up pressing it into the pie plate. This worked out just fine. Most gluten free pastry tends to break.
Cook the pie shell in 350 F until it starts to go golden at the edges.
- 6 cooking apples, peeled and sliced
- 1 cup of blueberries
- 1/2 cup of sultanas/raisins
- 2 tablespoons of zero (Read review here)
- Cinnamon or other spice
- 1/2 cup water
Apple-Blueberry Crunch – Gluten Free – Method
Cook the above ingredients in a saucepan. Try not to overcook the apples it is nice if some of the slices can keep their shape.
Place the apple-blueberry mix into the pie shell
1/2 cup desiccated coconut
1/2 cup Quinoa flakes
1/2 cup of finely chopped pecans or walnuts
Cinnamon or other spices of your choice
3 tablespoons of butter
1 tablespoon of zero
Mix these ingredients together and rub the butter into the dry ingredients. Put the mix on top of the pie filling and you are ready to put it back into the oven to melt the butter and turn the topping golden.
Apple-blueberry crunch can be eaten hot or cold. I tended to like this chilled and topped with cream.
Note: It may have been the fruit that I used but I felt that the gluten free apple-blueberry crunch was not quite sweet enough. I would add a couple of tablespoons of maple syrup next time or extra Zero.
I do hope you enjoy this gluten free apple-blueberry crunch dessert. It is gluten free, refined sugar free, GMO free. I think you could safely serve this to your friends and they would not know that it is quite a healthy dessert. Wait until they tell you how good it is, then you can reveal that you were looking after their health.
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