Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎
Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, wonky autumn apple & plum crumble (gf and df) 🍏🍎. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎 is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎 is something which I’ve loved my entire life.

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To get started with this recipe, we have to prepare a few ingredients. You can cook wonky autumn apple & plum crumble (gf and df) 🍏🍎 using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎:
  1. Make ready Crumble topping
  2. Get 1/2 cup buckwheat flour
  3. Prepare 1/2 cup gluten free plain flour
  4. Take 80 g stork marg
  5. Take 1/4 cup sugar
  6. Make ready Fruit filling
  7. Prepare 2 Bramley apples
  8. Prepare 8 plums
  9. Prepare 1/4 cup sugar
  10. Make ready 1 tbsp toasted flakes almonds

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Instructions to make Wonky Autumn Apple & Plum Crumble (GF and DF) 🍏🍎:
  1. Gather your gorgeous imperfect seasonal fruit
  2. Cut the plums into three pieces, removing the stone. Put the plums in a saucepan with the filling sugar and stew lightly for 5 minutes until coated in sugary syrup,
  3. Peel and core the apples and cut into chunks. Scatter these in the baking dish then top with your lightly stewed plums.
  4. Make the topping by adding the ingredients to a bowl and using your fingertips to rub the marg into the sugar and flour. You are looking for a rough breadcrumb texture with clumps of combined ingredients (not clumps of marg). Now scatter over the top your flaked almonds.
  5. Use you hands to scatter the crumble topping over your fruit, then bake at 200 C for 40 mins.

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