GF Apple-Berry Custard Crumble

This is one of my family's favourite desserts - it's quick and easy to prepare, and not expensive, especially if you buy your apples bulk, in season, like I do. Even if you don't have to eat gluten free, you will love this topping.

I like to add a layer of custard between the fruit and the crumble - it looks really pretty, and tastes so good. (Blueberries make the apples pink, as you can see in the picture above!) Also, the moisture from the custard helps to cook the fruit. If you like your apples really soft and mushy, precook them. (I don't!) To pre-cook apples in the Thermomix, place sliced apples and cinnamon in the bowl and cook at 100C for 10 minutes, reverse speed soft.

If you can't have nuts, just leave them out and add more quinoa flakes (or oats if you can have gluten).

Serves 6-8.

Preheat oven to 180ºC

1. Peel, core, and slice apples thinly into a large, oven proof dish. Add berries and cinnamon and stir through.
- 5-6 apples
- 2 cups of frozen organic blueberries (or other berries)
- 1 1/2 teaspoons ground cinnamon

2. Make custard by adding all ingredients below to the Thermomix bowl and cooking for 6 minutes at 90C, speed 4:
- 2 eggs
- 500g rice-almond milk (or preferred milk)
- 50g raw honey or 60g Rapadura
- 1 teaspoon vanilla extract
- 30g gf plain flour or cornflour
    Pour custard over fruit, scraping out bowl. No need to wash bowl.

[Note: to make this custard egg-free, just leave out the eggs and add another 30g of cornflour or gf plain flour. Or grind 30g white chia seeds with the cornflour until fine, then add remaining ingredients minus the eggs and cook.]

3. Add crumble ingredients to bowl and mix on speed 5 for 5 seconds. This will mix it together and chop the nuts at the same time.
- 130g gluten-free self-raising flour
- 70g quinoa flakes (or oats if you're okay with gluten)
- 40g raw almonds
- 40g Rapadura
- a pinch of salt
- 100g macadamia oil (or butter - if using butter leave out the pinch of salt)

4. Sprinkle crumble over the custard and fruit, and bake for 30 minutes, or until crumble is golden.

Great served with cashew cream!

Variation: Make this recipe extra special with a delicious, caramelly hazelnut topping!! (Thanks Chelsea!)

Warning: Even though this recipe makes over 2 litres of dessert, it never lasts long - our family of six can scoff it down in one sitting! So if you want to spread it out further, serve in small bowls! :)