Ingredients

Method

• 400 g Woolworths free from gluten flour
• 220 g butter, softened
• 125 g dried apples, chopped
• 200 g Woolworths soft-eating Turkish apricots, chopped
• 100 g dried cranberries, chopped
• 2 t sliced ginger preserve and syrup
• 1 cinnamon stick
• Crème fraîche or custard, for serving
For the crumble topping:
• 125 g Woolworths free from gluten flour
• 3 coconut sugar
• 75 cold butter
• 50 g gluten-free rolled oats
• 100 g flaked almonds

Method

Ingredients

1. Preheat the oven to 180°C. Pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, adding a drop of ice-cold water until a soft dough forms.
2. Cover in clingwrap and chill for 20 minutes. Roll out between two sheets of wax paper.
3. Line a greased 24 x 3 cm round tart tin or baking dish with the pastry, then bake blind for 15 minutes.
4. Meanwhile, simmer the apples, apricots and cranberries in 1⁄2–1 cup water until soft, then add the ginger preserve and syrup and cinnamon.
5. To make the crumble, rub the flour, coconut sugar and butter between your fingertips to make a crumble-like mixture, then fold in the oats and almonds. Spread onto a baking tray and bake at 200°C for 10 minutes, or until golden.
6. Spoon the fruit mixture into the pastry base, then top with the crumble topping and bake again until the crumble is golden brown and crunchy. Serve hot with crème fraîche or custard.

Discover more gluten-free bake recipes here.