Anyone who’s made pastry with gluten free flour knows it’s a fine art. Every time I’ve tried, it’s ended up crumbling as I tried to roll it out, much to my frustration. I was planning on making mince pies, but I had no time for pandering to the pastry disintegration today so decided, if you can’t beat them, join them and this is how the apple and mincemeat crumble came to be.

Crumble is not a precision dish, it’s very forgiving, and due to its texture, the perfect dish for gluten free flour which by nature is extremely crumbly. We added some mixed spice and a little satsuma zest to the topping for a festive touch and think you’ll agree that it makes the perfect accompaniment to the mincemeat and apple filling. What’s your your favourite allergy friendly Christmas dish?

Ingredients…

(Serves 4-6)

175g Doves Farm Gluten Free Bread Flour

110g Vitalite Dairy Free spread

90g caster sugar

2 apples

1 jar of mincemeat

1 satsuma

1/2 tsp mixed spice

How to…

1. Preheat the oven to 190/170°C. Peel, core and slice the apples then place in an ovenproof dish, mix with the mincemeat.
2. Stir the sugar, mixed spice and flour together. Add the zest of the satsuma then the Vitalite. Use your fingers or a fork to mix the butter in to create a crumb texture.
3. Squeeze the juice from the satsuma onto the filling then spread the crumble on top. Bake in the oven for 35-40 minute until the filling is bubbling and the crumb is golden.