Recipe kindly submitted by Lisa Van Der Draay
Dessert
Easy
30 mins
30 mins
6 pink lady apples peeled and quartered
1 punnet of Queensland strawberries hulled and sliced in half
2 dessert spoons of castor sugar for stewing the apples
Juice of 1/2 lemon
2 dessert spoons of castor sugar to slightly stew strawberries
Water to cover apples
Water to nearly cover strawberries (half way)
For the crumble you need
1 cup of gluten free self raising flour sifted (or regular SR – see ‘Note’)
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
80-100grams soft butter
1 punnet of Queensland strawberries hulled and sliced in half
2 dessert spoons of castor sugar for stewing the apples
Juice of 1/2 lemon
2 dessert spoons of castor sugar to slightly stew strawberries
Water to cover apples
Water to nearly cover strawberries (half way)
For the crumble you need
1 cup of gluten free self raising flour sifted (or regular SR – see ‘Note’)
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
80-100grams soft butter
Stew peeled and quartered apples for 10-12 mins until soft but not mushy.
Put aside to cool
In a pan place the water, sugar and lemon juice and when the sugar has dissolved add strawberries and cook for 1-2 minutes until slightly soft. you don’t want them mushy just slightly soft.
Set aside to cool.
While the apples and strawberries are cooling you can make the crumble topping.
In a bowl combine sifted flour and cinnamon and then work in the butter with your fingertips, it should end up resembling lumpy breadcrumbs. then add the brown sugar and mix well.
To assemble:
Place well drained apples in a large oven proof dish or pie plate.
Then spoon the strawberries on top of the apples and then place crumble all over the top so it covers all apples and strawberries. and bake in a moderate oven (180oC ) for 30 minutes and enjoy. You can serve it with ice-cream or whipped fresh cream.
Put aside to cool
In a pan place the water, sugar and lemon juice and when the sugar has dissolved add strawberries and cook for 1-2 minutes until slightly soft. you don’t want them mushy just slightly soft.
Set aside to cool.
While the apples and strawberries are cooling you can make the crumble topping.
In a bowl combine sifted flour and cinnamon and then work in the butter with your fingertips, it should end up resembling lumpy breadcrumbs. then add the brown sugar and mix well.
To assemble:
Place well drained apples in a large oven proof dish or pie plate.
Then spoon the strawberries on top of the apples and then place crumble all over the top so it covers all apples and strawberries. and bake in a moderate oven (180oC ) for 30 minutes and enjoy. You can serve it with ice-cream or whipped fresh cream.
Note: I make this with gluten free flour as I am gluten free but you can make this with regular self raising flour. No need to adjust the amount, it cooks the same so just add 1 cup of regular S.R flour.
