Apple and Raspberry Crumble (Gluten Free)

Serves 4

Fruit Base:
5 large sized (900g) Granny Smith apples, peeled and cored
20g butter
1/2 teaspoon ground cinnamon
1/2 cup CSR Pure Icing Sugar (Gluten Free)
1 cup frozen raspberries

Crumble Topping:
1/2 cup CSR Pure Icing Sugar (Gluten Free)
1/3 cup Orgran Gluten Free plain flour
2/3 cup flaked coconut
1/2 cup flaked almonds
50g melted butter, extra

1. Preheat oven to 190°C conventional 170°C fan forced.
2. Fruit Base: Thinly slice apples. Melt butter in non-stick pan and cook apples, cinnamon and CSR Pure Icing Sugar for 6 minutes or until apples are soft. Stir through raspberries. Spoon into a 4 cup ovenproof dish.
3. To Make Crumble: Mix together with a wooden spoon CSR Pure Icing Sugar, plain flour, coconut, almonds and extra butter. Cover fruit with crumble topping to form an even top layer. Bake for 40 minutes or until crumble is golden brown.

Apple can be replaced with sliced pear as a delicious fruit alternative.

Crumble can be cooked in individual 1-cup ovenproof dishes. Simply reduce the cooking time to 30 minutes.

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