The Best Gluten Free Crumble!
Do you know the best Gluten Free Crumble?
Well this item has been off our shelves for over 2 years... And Now its back!
Totally delicious and just as good as it always was.
Never has a Gluten Free crumble been so easy! I made mine in under 45 minutes today and this is my go to winter pudding.
Enjoy!
Transcript
What is better?
Speaker:Honestly, what is better than having apple crumble?
Speaker:It's just the season to have crumbles.
Speaker:We're in November, and I think autumn is just that incredible time when
Speaker:there is an abundance of certain fruits, and certainly where I live.
Speaker:that is happening at the moment.
Speaker:People are gifting their excess apples to their neighbors, and that's what's
Speaker:beautiful about living, you know, sort of in the middle of nowhere.
Speaker:People are just so kind.
Speaker:And we have a little community table where people will leave bowls
Speaker:and bags and sacks of apples and you just go and help yourself or
Speaker:people may have plants, et cetera.
Speaker:And at the moment we have all of these apples that are beautiful and I know
Speaker:they're eating apples, a lot of them.
Speaker:However, I use eating apples to cook with.
Speaker:And I realized, That I had this excess of apples, and how
Speaker:many apple cakes can I make?
Speaker:However, this is just the best bit, honestly, the best bit ever.
Speaker:I walked into a supermarket, marks and Spencers, and I remember a few years
Speaker:ago there used to be this item that I would buy from the free from aisle, and
Speaker:well, It's a couple of shelves, isn't it?
Speaker:It's pretty small, but there was this product that I used to
Speaker:love, and it was a crumble mix.
Speaker:I don't know about you, but sometimes you're coming from work, you think, right?
Speaker:I've got the energy to slice the apples, but blending flowers and
Speaker:putting the butter in, et cetera, you know, sometimes we just want
Speaker:a really good quality ready mix.
Speaker:And this ready mix you, you just added melted butter.
Speaker:And may I add as well?
Speaker:That's when I realized the trick to making gluten-free crumble is
Speaker:not to have butter in solid form or margarine, and it's solid form.
Speaker:The trick is to melt your butter so it coats more of that gluten-free flour,
Speaker:et cetera, and makes a much better.
Speaker:So thank you very much for the packing mix.
Speaker:All those years ago I realized, ah, this is what I've been doing
Speaker:wrong, and this is why I'm never a hundred percent happy with my Cru.
Speaker:But sometimes I just can't be bothered to make crumble myself or you know,
Speaker:you may be in a different house and at the moment I I am in a different house.
Speaker:I'm at my parents' house and there isn't cinnamon in the cupboard.
Speaker:So you'd have to go to the shop and buy cinnamon.
Speaker:And you know what happens when you go to the shop to buy one
Speaker:item, something like cinnamon.
Speaker:You're buying abundance of things, don't you?
Speaker:, I don't know.
Speaker:Maybe you're not like me, but I, I think there's a few of us like this.
Speaker:I went into Mark Spencer's last week, and I, I was so excited.
Speaker:Honestly, if I could have done a cartwheel, I would've done a
Speaker:cartwheel, but I knew that if I tried, I would annihilate the store.
Speaker:So anyway, I, I just looked and there was this crumble mix on the
Speaker:shelf, and I, I, I was so happy.
Speaker:I was so excited.
Speaker:I picked up two packs.
Speaker:And as I went through the till and the lovely lady said to me,
Speaker:oh, have you got everything?
Speaker:I said, I can't believe I'm, I'm so excited that this has come back as you
Speaker:looked at me and said, so yeah, okay, . But people just don't get it, do they?
Speaker:When they're not in our world, our gluten-free world, they don't
Speaker:realize how excited we get over something that makes our life simpler.
Speaker:People out there, they can decide to buy a crumble that has been made in a
Speaker:supermarket or a high end farm shop, or they can buy the crumble mixes.
Speaker:They can do all of this when they want to, but when we're gluten
Speaker:free, we just can't because these things are not out there for us.
Speaker:We've got to check the blinking ingredients all the time.
Speaker:So I was just so excited when I found that it is back.
Speaker:And what made me even more excited about this, and this is probably
Speaker:just a coincidence, can I just say this is a coincidence, however, is
Speaker:there such a thing as a coincidence?
Speaker:I don't know.
Speaker:But I, I went to a an event and it was for Instagrammers, podcasters, bloggers,
Speaker:et cetera, in the gluten free niche.
Speaker:We, we went, we were at the Allergy and Freeform show and we were invited
Speaker:to meet Marks and Spencer's and, and they are putting something together,
Speaker:which will really change something.
Speaker:I can't say anything about it.
Speaker:I'm sorry I'm sworn to seas there, but it's good.
Speaker:It's got a big thumbs up from me.
Speaker:And we had sell, fill out a questionnaire, a survey, and they
Speaker:said, are there any products that have gone that you'd really like?
Speaker:and I said two products.
Speaker:What happened to the crumble mix?
Speaker:The crumble mix was so amazing and it just disappeared.
Speaker:I, I just don't know why.
Speaker:And the other one that I said was their chicken gravy, the
Speaker:gluten-free packets of gravy.
Speaker:I know these things are not cheap, but oh my word.
Speaker:If you have people come round and you just think like, I make gravy,
Speaker:I make lovely gluten-free gravy, but it does take time and I do have to
Speaker:boil vegetables for it and you know, I need to good hour to make good.
Speaker:So sometimes you just want to make a beautiful gluten-free toad in
Speaker:the hole, throw some sausages in, have some incredible vegetables
Speaker:going and just heat the gravy.
Speaker:So I've asked if they could bring back that chicken gluten-free gravy,
Speaker:because I thought it was amazing.
Speaker:Nobody knew it was gluten-free.
Speaker:And when you are stuck for time and you want really good tasting food, why not?
Speaker:So anyway, that's no long, that's not come back yet, but when I saw
Speaker:this gluten-free crumble oh my word, I, I was just so excited.
Speaker:And today I've used it and it's in a box.
Speaker:I, I'm, I've.
Speaker:Melted the butter.
Speaker:Just add the melted butter to this crumble mix and it is ready to go.
Speaker:On top of your crumbles, there are no gooey fingers covered
Speaker:in oats and flour and cinnamon.
Speaker:There's no more looking in the cupboard thinking.
Speaker:I don't have any gluten-free o.
Speaker:I haven't got the right type of flour.
Speaker:I used all that type of flour the other day.
Speaker:It's just really lovely to have a couple of boxes in as treats.
Speaker:So that was great.
Speaker:And, and I had these apples and they're eating apples and I love
Speaker:using eating apples to cook with.
Speaker:And I thought, let me just make a beautiful apple.
Speaker:Crumble.
Speaker:So I put the apples in with a couple of tablespoons of water, put the top on.
Speaker:I never, never, never add sugar before they've cooked because you don't quite
Speaker:know what's gonna happen in the cooking.
Speaker:Sometimes they're just sweet enough and I think I put about a teaspoon of sugar in.
Speaker:Most people would say you wouldn't even know notice.
Speaker:But about a teaspoon of of sugar.
Speaker:Oh my Lord.
Speaker:I am so excited that I'm gonna be having crumble and I had five big eating apples
Speaker:that looked more like small bakers and.
Speaker:, I put them two dishes, two brown, you know, the brown urban wary type dishes.
Speaker:And oval one, and a small round one.
Speaker:And I thought, you know what?
Speaker:Sometimes it's just nice to bake the whole one and eat it all at once and
Speaker:then rather than having one large one where you take half of it out cause
Speaker:you've had your three portions out, and then somehow it goes a little
Speaker:bit crispy, doesn't it, on the edge.
Speaker:So that, that's what I've done and I'm just so excited about this.
Speaker:I, I really am.
Speaker:And I think people.
Speaker:It's the little things that make us excited, , gluten free.
Speaker:If we find a, a biscuit that tastes like a real biscuit, you know, we go, woohoo.
Speaker:If we find a biscuit that doesn't just taste of sugar, we go, I'm excited.
Speaker:So well done to Marks and Spencer's.
Speaker:I really don't know.
Speaker:As I say, it's a coincidence it happened.
Speaker:They would probably think, Hey, you know, we probably need to bring out a crumble.
Speaker:But I have said, oh my word.
Speaker:Thank you so, so much for, for bringing this back out.
Speaker:And what I wanted to do was share with you that there is
Speaker:something there that you can get.
Speaker:that you can bake really easily when you've got an abundance of apples
Speaker:or you, you find some apples, or there's some apples that need cooking.
Speaker:Or you find that you've got a, a pie, a tin of pie filling somewhere in the cub,
Speaker:and you think, what do I do with this?
Speaker:You might find that you've got some plums, some peaches.
Speaker:You can make a crumble with whatever fruit you want.
Speaker:That honestly, Just create crumbles.
Speaker:Blackberries, I know it's past Blackberry season in the uk, but
Speaker:that's the love thing, isn't it?
Speaker:When you see people stopped at the side of the road and you know what they're doing.
Speaker:They are picking the, the blackberries and there are so many different
Speaker:types of brambles and black bees, et cetera that you can find.
Speaker:The season comes from about August to late September, October.
Speaker:Then we've got, oh, let me tell you as well, something else was, one of my
Speaker:neighbors said, look, I've got loads of dams, we've got a little WhatsApp group.
Speaker:I dunno if you are the same in your area, but we've got a little WhatsApp group
Speaker:and if people have got ex, you know, an abundance of chilies that have grown
Speaker:or plants, and anyway, they had damson.
Speaker:So my lovely neighbor pop drowned with this bucket.
Speaker:With some damsons in, and I tipped them into my huge great jam pot
Speaker:and just used the sugar that I had in the cupboard and I thought,
Speaker:well, we'll just hope for the best.
Speaker:And with Damsons, if you've made, ever made Damson jam, it's got this
Speaker:beautiful, almost sour taste to it.
Speaker:You know, like almonds it, it just tastes incredible.
Speaker:It really does.
Speaker:So I made this dams and jam and then you've got the added thing.
Speaker:I always leave, I, I don't cook them in half or anything, I just leave them
Speaker:to boil with the sugar to make the jam.
Speaker:And I don't like my jam overly set.
Speaker:And I never add as much sugar as people tell you to cuz I think
Speaker:I'd always like it a little bit more running and not as sweet.
Speaker:I really want to taste the fruit.
Speaker:So I have this Damson jam, and then you've got to pick, I have to leave it to go.
Speaker:Cool.
Speaker:Practically, well to warm rather than boiling hot, because then you've got
Speaker:to pick all of the little middle bits.
Speaker:Is it a stone?
Speaker:Is it a pip?
Speaker:Who knows?
Speaker:It's these tiny.
Speaker:And then you've got to make sure that all of the rest of
Speaker:the dams and pulp is off them.
Speaker:It's a really, really long, drawn out process, but, oh my word, is it worth it?
Speaker:And one of my friends, I gave them a little jar of this dams and jam that
Speaker:I'd made, and she's, it was so lovely.
Speaker:And here's an idea that I'd never thought of, but oh my word, do I use this now?
Speaker:She says, oh yes, I had some bread or in crackers, or a plain cake with
Speaker:a bit of qu or some cream cheese on, and then put the dams and jam
Speaker:on top because it's not sweet.
Speaker:There is just this dams and pungent almost harmony flavor comes kicking
Speaker:through and it marries so well with.
Speaker:With like a cream cheese or a co.
Speaker:So I started doing that as well.
Speaker:And it's just so tasty, so, so tasty.
Speaker:So in this gluten free world where we all always think we don't have
Speaker:the choice, which, which is true, we don't have the choice when we go out,
Speaker:but hey, the world is opening up.
Speaker:We've got a crumble mix that we can just whip up a crumble in no time at all.
Speaker:And I know we can normally, but when you go to the CO and you've run
Speaker:out a cinnamon and you really want cinnamon for your apple crumble.
Speaker:Well I do.
Speaker:I know there's people who hate cinnamon.
Speaker:And I just couldn't be bothered to go to the shop.
Speaker:I just couldn't.
Speaker:So I was so happy to have this in there.
Speaker:And then when we look at some of the jams that we can.
Speaker:We know that there's gonna be more fruit in than anything that we can buy in a
Speaker:shop, and it just tastes incredible.
Speaker:So it, I'm always amazed at Village community, Hamlet spirit.
Speaker:Where things are shared and we share them so much, it, it, it's just lovely.
Speaker:So I, I just love getting some free apples that have been grown in
Speaker:somebody's garden or they're orchard and I know there's no pesticides.
Speaker:Oh, they're just lovely.
Speaker:So I have these two crumbles now that we are gonna have for dinner,
Speaker:and then we have beautiful dams and.
Speaker:And also the other thing, and I know I've mentioned this on podcasts
Speaker:before, but just using up old oranges and cutting them, slicing them.
Speaker:I, I will share a recipe one day, but marmalade I always thought
Speaker:was really quite difficult.
Speaker:But if you just cut them into slices, quite thick slices, throw in a pan
Speaker:with some water, with some sugar, I can't actually remember the, the.
Speaker:I'm sure, I'm sure it's equal amounts of sugar and fruit.
Speaker:Well, with me, I'm always gonna reduce it and a little bit of water only a
Speaker:little bit of water and just boil it.
Speaker:And you will be absolutely amazed with that.
Speaker:And, and I realize then, But what you can do is after you, after you've
Speaker:made that, so have a look on my website and I will put I will put a
Speaker:recipe on there that's gluten free angela.com, under the recipe section.
Speaker:And I realize that you just boil and boil and boil and boil on a, on a,
Speaker:on a low boil, on a little simmer.
Speaker:And when you actually bottle this stuff, you've got all this thick.
Speaker:. Whereas if you take the peel out, you can actually use that, can't you?
Speaker:So leave all of the, the flesh in this marmalade, but take the the peel out and
Speaker:you can use that in your Christmas cakes.
Speaker:You can use it in a beautiful steamed sponge.
Speaker:If you want something like a Mandarin or a clementine sponge and depend.
Speaker:If it's in a fruitcake, of course you can have thicker bits, but if you
Speaker:want that in a steam sponge and if you just want to taste it, infuse it,
Speaker:then slice it pretty fine, and, and it just means that we are creating
Speaker:the most tasty things in our kitchen.
Speaker:And we're just use utilizing every last scrap, aren't we?
Speaker:And I just wanted to share this with you today, that you can go out and
Speaker:you can get a beautiful crumble.
Speaker:You don't have to blend flowers, even though when you look at
Speaker:the packet, there's, you know, the equivalent of a store.
Speaker:Flower blend in there, and I, I do u happily use marks and Spencer's flowers.
Speaker:Think they're great.
Speaker:I use the free one as well, F R E E e, , so that one.
Speaker:But it's just so convenient and so easy in such a busy, busy world.
Speaker:But you know what?
Speaker:If you haven't got one of those in the cupboard, but you've got some apples
Speaker:kicking around, or you've got some peaches kicking around or even tin
Speaker:items, why don't you just heat that up and put some custard over the top
Speaker:or a little of cream over the top?
Speaker:I think sometimes it's so underrated.
Speaker:I really wanted a, a dessert.
Speaker:The other, the other evening I.
Speaker:I haven't actually got anything made.
Speaker:We've eaten the last of the cake.
Speaker:I looked in the cup and I thought, oh, apricot halves in a tin.
Speaker:And I suddenly thought, when I was young, we used to have
Speaker:things like tin fruit with it.
Speaker:Was it carnation evaporated milk?
Speaker:That, but I had some cream and I thought, why don't I just put them together?
Speaker:It was fine, absolutely fine.
Speaker:The apricots weren't as sweet as what, you know, if you've got fresh
Speaker:apricots, but it was still lovely.
Speaker:And so I could sit there and have a dessert cause I don't
Speaker:really eat that much ice cream.
Speaker:I'll eat ice cream if it's an unusual flavor.
Speaker:But I probably have ice cream a couple of times, couple of times a year, if that.
Speaker:So the others in the household had a nice.
Speaker:I scream on a stick, and I had my tined apricots with cream.
Speaker:Now, normally I have tined apricots in because I do a cake and, and
Speaker:it's a cake where you put some brown sugar, you put a little bit of butter
Speaker:on the bottom of a 10 of a baking 10 cape tin, and then you sprinkle.
Speaker:brown sugar on, and then you put apricots apricot halves, cut side down, and then
Speaker:you put your cake mix on top of that.
Speaker:Now, the apricots, it's best to let them drain a little bit before you put in
Speaker:there because they, they, there can be a lot of moisture, but that's why I've
Speaker:got two or three tins of Apricot Hal.
Speaker:In my cupboard because of this cake that I make.
Speaker:And I, I thought, well, why do I not eat these?
Speaker:And they were really nice.
Speaker:And I've realized I've got lots of other types of tined fruits in there
Speaker:and I've got tin cherries in there and I've got other types of fruit.
Speaker:And then I thought, I'll make a cake.
Speaker:And I didn't actually have enough cherries to go on the top, so I opened
Speaker:a tin of peach slices and put all these peach slices on the top of the cake
Speaker:and then pop put pistachios on top and a little bit of rose syrup on top.
Speaker:Cause it's quite a, it's quite a, a tasty cake with lots and lots of spices.
Speaker:It's a sweet spice mix that I, I put in there from honey and coke and guess.
Speaker:That came out beautifully as well.
Speaker:And I, I think sometimes we always want to buy fresh.
Speaker:We always want to go to the shops and, and, and get the
Speaker:ingredients that we've always used.
Speaker:And this has proved to me why sometimes when I go to my favorite deli, the
Speaker:topping on a particular cake may change from apricots to peaches to plum.
Speaker:And it's whatever in what is in season or whatever, we can use whatever we
Speaker:have an abundance of we should be putting in to these beautiful cakes.
Speaker:So we are in November in the uk.
Speaker:This is when this podcast is being made the, but it doesn't matter what
Speaker:the season, we can always have tin.
Speaker:Or we can freeze things.
Speaker:And in my freezer, I, I managed to get hold of, I dunno why, but I managed
Speaker:to get hold of some rhubarb a couple of months ago and I thought, well
Speaker:you're not actually supposed to cut a rhubarb plant after July or use
Speaker:any of the, the fruit after July.
Speaker:But who knows where this has come from?
Speaker:I bought it cuz it looked amazing and it was amazing.
Speaker:So I cut half of it up and put it in the freezer in a.
Speaker:and I thought, because then I can take that out during the winter, can't I?
Speaker:I've got cherries that I bought in season, a huge, huge, great box of cherries.
Speaker:And we went through them and I put them, I put some in a cherry gin, the
Speaker:cure for one friend for Christmas.
Speaker:I bottled cherries for me.
Speaker:I made so many cherry cakes.
Speaker:I made cherry pie.
Speaker:again, that's something else that I could have frozen, but
Speaker:I, I actually ran out cherries.
Speaker:I can't believe how many kilos I went through in the
Speaker:whole weekend making things.
Speaker:That was lovely.
Speaker:So we can plan and prepare for the future, and we can also use things that attend.
Speaker:Can you name it?
Speaker:So just have a, have a go.
Speaker:Make yourself a Crum.
Speaker:Get a crumble recipe if you, if you want to.
Speaker:It's just certain times.
Speaker:I, I, I, I suppose I'm a little bit lazy at times.
Speaker:I didn't want to get that on my, my fingers, but use whatever
Speaker:you have left over in a cake.
Speaker:Like I, I, after I'd had some of these apricots, I had some left.
Speaker:So I made a small cake and put the apricots on.
Speaker:You can cut them and put them inside within the sponge and just bake it.
Speaker:And then as people bite into this, what is quite a plain cake, a normal vanilla
Speaker:sponge cake, they're suddenly getting these beautiful little pockets of peaches
Speaker:or apricots, whatever you have left over.
Speaker:And I think we forget to do that, don't we so often?
Speaker:So I hope I've inspired you a little bit to go into the kitchen, think what
Speaker:do I have in the tin that I can use, or let me go and get some of that crumble.
Speaker:Because it's all about making our life as exciting as possible when it comes
Speaker:to food and within our gardens, within the hedges, with within our neighbors.
Speaker:Gardens, or even in our local shops, there's just an abundance of beautiful
Speaker:products and produce that we can get.
Speaker:And if you're not in the uk, and I know a lot of my people who listen to
Speaker:this podcast are not in the uk, hello.
Speaker:And some of you are on very, very, very small parts of the.
Speaker:And one of those small parts of the world is the Farrow Islands,
Speaker:you know I dunno what you have there, so please let me know.
Speaker:But yes, crumble is just one of the most incredible British
Speaker:creations and it is just putting a mixture of butter or margarine.
Speaker:And flour, and if you want smokes in there, putting that in as well.
Speaker:I think the gluten-free key is it doesn't matter whether we're baking a
Speaker:cake or whether we're making crumble, it needs to be a little bit damper than
Speaker:we expect it to be, and that's a little bit of agl, gluten-free golden rule.
Speaker:So that's why when you melt the butter.
Speaker:It just seems to blend everything so much better.
Speaker:I know in the past I have, I have sort of done the, the crumble where in the
Speaker:rubbing in method where you rub it in and it doesn't mix with the flour in
Speaker:the same way that when you are, when you are making a non-g gluten free crumble.
Speaker:So that's why I always say even if you are using a normal
Speaker:recipe that you can get on the.
Speaker:I'll put one on my website at some point as well under
Speaker:gluten free angela.com/recipes.
Speaker:But just melt your butter and I think you'll find that the, the
Speaker:results are a little bit better.
Speaker:So let me know what are you baking or creating this week?
Speaker:I hope I've inspired you to, to get in the kitchen and do.
Speaker:, even if it's a simple sponge cake and just cut up some, some apricots, some
Speaker:apricot halves and put them in the cake.
Speaker:Honestly, it makes all the difference.
Speaker:And if you can get a sweet a sweet mix of a sweet spice mix.
Speaker:And I get mine in front of Honey and Co.
Speaker:That just gives a totally different dimension.
Speaker:It really, really does to, to what is a plain cake, and suddenly you've got
Speaker:this depth of flavor and these pockets of apricots and a few pistachios on top.
Speaker:And why don't we put a bit of orange blossom or a rose water on there.
Speaker:Honestly, just throw the whole stuff in and just create.
Speaker:And I know when I've done that, people have just said, wow, this is incredible.
Speaker:It's like, yeah, I didn't have the, I didn't actually have the products for the
Speaker:recipe, but I just thought I'd improvise.
Speaker:Sometimes I might not have the Sweet Spice mix, and sometimes I might put
Speaker:Mali in there just a hundred percent.
Speaker:And people say, wow, are almonds in it?
Speaker:What is this flavor in here?
Speaker:And it's just lovely.
Speaker:And put that with a beautiful bit of, you know, mix up.
Speaker:Don't just use cream.
Speaker:Mix your cream with cream cheese, and that will give a
Speaker:whole different element as well.
Speaker:It's like a mini cheese cakey thing on the side of a piece of cake.
Speaker:So have fun, experiment and let me know.
Speaker:Let me know how your baking goes and what you've created.
Speaker:This is Angela from gluten-free.
Speaker:Angela and I will be with you again.
Speaker:Sorry it's been a couple of weeks, but we've just had a few things
Speaker:that have happened which have meant haven't been able to get podcasts out.
Speaker:So back now and I will see you soon.
Speaker:You take care.
