Best gluten free crumble I’ve had since 2014 when I was diagnosed.

Made this for my coeliac daughter...she so missed having home-made apple crumble after her diagnosis and now she can have this delicious recipe and eat with confidence. Makes a perfectly delicious treat

I have been making these crumble recipes ever since I was diagnosed with coeliac disease, the WHOLE family love them and no-one can tell the difference between my old crumbles and the new ones!!! The dish is always empty at the end of Sunday lunch!!

First time I’ve made this apple crumble I used different apples with a couple of spoons of lemon juice amazing crumble will be making this again. Thank you Doves Farm your gluten free flour

This actually worked amazingly, the first crumble I've had in about 10 years! Will be making more for sure!

Wow! Best crumble I’ve ever eaten, gluten free or not. We used normal apples instead of cooking apples, and a bit less sugar. The crumble didn’t brown on top but it tasted incredible!

Love this recipe taste was lovely x

I am disabled and suffer with some arthritis in my hands so I always do the crumble in my stand mixer. Never had much of a problem. I just do the butter , cut up roughly, and sugar first on a fast speed for about a minute or so then I add the flour and run the mixer on a slow speed until it looks right. Job done

This has to be the best gluten free Apple crumble that I have made, the crumble is just how crumble should be...crunchy, chewy and tastes like the real deal! We did change it slightly..we added a sprinkle of mixed spice instead of clove and a sprinkle of demerara sugar on top. The whole family loved it!

Just to add to my previous review, I found using a fork to mix the butter into the flour rather laborious. I cut the butter into small chunks with a knife before adding to the flour, as I would normally do, and then after a frustrating attempt with a fork, switched to a potato masher. Once the butter was evenly distributed through the flour I finished by rubbing it to a fine breadcrumb consistency with my fingers and it was just as good a crumble mix as I've ever made with ordinary plain flour. I rested it in the fridge for about 20 Minutes while I prepared the fruit.

Best crumble I've ever made! I used 200ml flour, 100ml butter and just less than 100ml sugar for the topping. I had no caster sugar, so I used granulated sugar mixed with some light brown sugar which gave a lovely crunch to the topping. I used the last of the blackberries and raspberries from the garden together with the apples - around 75% apples to 25% other fruit and approx 65g of Demerara and light brown sugar to sweeten. I left it in the oven for about 45 mins. I have a sweet tooth so I was happy that it was on the sweet side, although the tartness of the apples still came through. This was my first attempt at a gluten free recipe and I'm delighted with the result. The crumble topping wasn't at all wet or stodgy, unlike crumbles I've made before with plain white wheat flour.

I read the other reviews after I had already began, so I left the apples and sugar in a bowl whilst dealing with the crumble and then drained off all the syrup that had come off the apples, this allowed some tartness to come through. The crumble mixture was a good ratio. To get a slightly crisp GF crumble I cook it separately. Just spread the mixture across a baking sheet and put in the oven for about 35 min (whilst cooking the apple in the pie dish). Then remove the crumble from the oven and break up with a fork, transfer it onto the apple that has been cooking and return to the oven for a further 10mins. Delicious!

I had another bash at this and I like my second attempt much more. There are a couple of tricks to it, but the result actually was indistinguishable from a normal crumble. First, make sure everything is cold. Refrigerate the fruit and make the crumble mix ahead of time and keep that cold too. If it's clumped together, lightly break it up but not too much so as to retain the crumbly structure. Combine everything and put into an oven about 20 degrees hotter than stated. Mine was ready in 30 minutes. It was crisp on top and only slightly sludgy underneath. I made mine with peaches and found a drizzle of date nectar instead of sugar made it just the right amount of tart vs sweet.

Many thanks for your feedback, we are really happy to hear you gave the recipe a second attempt with success! We would also suggest perhaps adding some gluten free oats for extra crunch. We hope this helps. Best wishes, Doves Farm

Far too sweet and too much butter. The crumble topping became sludgy during baking with only a very little crunch. Disappointing as the crumbles I make are usually very good!

I've made this recipe a couple of times now and I have a different solution to the issue of the topping not being very crumbly. Use your fingers to rub in the butter until the mix resembles breadcrumbs. Then, squeeze some of the mixture in the palm of your hand, as if you were making pastry. Gently crumble this over the top of the fruit, taking care to leave the mixture in large chunks. Repeat until all the mixture is on top of the fruit. Bake as described. This should result in a much more authentic texture! Hope this helps.

I tried this recipe once with gluten free flour, and found the crumble was more like a pastry! So the next time I did it, I used the tip from below and replaced 100g of the flour with ground almonds. I also added the butter gradually, stopping when I had a crumbly texture - I added approx. 80g of butter.

Got a decent flavour with some cinnamon added in. Crumbly topping tip (inspired by Jamie Oliver no less): swap out 100g of flour for 100g of ground almonds - definitely improves the flavour and texture.

I also had the same problem with the crumble not being crumbly! Also regretted putting the cloves in would have been much better without them!

Hi there! While making this Apple Crumble recipe using your Gluten Free Self Raising White Flour, I have had some difficulty in attaining a "crumbly" consistency for my crumble! It has come out quite floury and soft rather than a little crispy on top as I would prefer, any tips? (without using a sugar coating, as trying to avoid sugar) Thanks :)