I love to make this easy, wholesome, wintery fruit compote topped with a crunchy and buttery biscuit crumb when I make a light dinner. Today, while I was making this crumble, it snowed in Vienna. While flakes were falling gently past my kitchen window, I enjoyed the warmth and aroma of apples simmering in cinnamon and lemon. A perfect setting for a warm dessert, but ironically, we enjoyed the same dish in tropical Singapore. In my opinion, it is simply a win-win classic comfort dessert for all seasons.
For the fruit mixture:
- 4 Granny smith apples, peeled, cored and cut in wedges
- 2 teaspoons lemon juice
- 400ml water
- 125g blueberries
- 20g brown sugar
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon powder
For the crumble mixture:
- 165g store-bought or homemade gluten-free plain flour
- 80g gluten-free oats
- 180g caster sugar
- 200g unsalted butter, cold, cut into small pieces
- 2 tablespoons almonds, slivered or flaked
1. Place the apple wedges and lemon juice in a medium pan with 400ml water.
3. Stir and simmer with the lid on for 5 mins or until the apples can be easily pierced. Do not let them cook any further than this, otherwise the apples will be too mushy in the apple crumble. They should hold their shape.
4. Drain away the excess water and place the apples in a bowl.
5. Mix in the blueberries, brown sugar, salt and cinnamon powder.
8. Add the cold butter.
9. Using the tips of your fingers, rub in the cold butter pieces into the flour and oats until the mixture appears crumbly. Do not over mix or rub.
10. Place the fruit mixture into several small buttered casserole dishes or one family-size casserole tray.
11. Place the flour mixture on top of the fruit mixture.
14. Allow to cool slightly before serving.