I was planning to make a crumble today and give Chloe the filling but not the crumb topping and I stopped for a moment and thought hang on how is that fair? I mean it’s pretty frustrating when we can’t give her everything she wants as it is but when I’m making things from scratch for us to eat as part of a family meal I should always at least try to adapt things for her.
So I did, I made a crumble which was both dairy and gluten free and you know what? It tasted pretty good! Also it has both fruit and a vegetable in it which means it’s at least two of your 5 a day…right?
The girls both enjoyed, as did we and it felt nice to all be eating exactly the same meal. Adding a carrot to the crumble made little difference to the taste, after all carrots are fairly sweet but I had lots I needed to use up and it felt good to throw an extra veggie in.
Apple & Carrot Crumble
4 small apples, cored and diced
3 tbsp of water
1 carrot ( finely grated )
1/4 lemon zest
5 tbsp of Gluten Free Flour
5 tbsp of Demerara sugar
1 heaped tbsp of dairy free spread ( I used an Olive Oil based spread )
Preheat your oven to 200C.
Simmer your apples in a small pan on the hob with 2 tbsp of the sugar, the water and lemon zest. When they have begun to soften add your grated carrot and cook for a further few minutes.
Rub the spread into the flour until it resembles breadcrumbs, it should look like this:
Now add 2 tablespoons of the sugar to the mixture.
Set out 4 small ramekins ( you could use one small baking dish instead ) place equal amounts of the filling in each ramekin and top with the crumble mixture. Use the final tbsp of sugar to sprinkle on top of the mini crumbles.
Cook for about 15 minutes in the oven until they look golden brown.
Here’s a sneak pic of the inside of my toddlers dish:
It didn’t taste much different to any other crumble I’ve eaten, perhaps a little less buttery but it was delicious all the same. In fact there were 4 clean bowls here!
This crumble is gluten, dairy, egg and soya free.
I’m linking up to CookBlogShare.
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