Gluten-free baked apple and buckwheat crumble

Gluten-free baked apple and buckwheat crumble with apples, buckwheat flour, butter, maple syrup and cinnamon – warm, crunchy and easy, straight from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 330 kcal per serving
• Protein: 4 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 2 apples
• 70 g buckwheat flour
• 40 g butter
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and wash the apples. Core them and cut them into small cubes.
2. Toss the apple cubes with some of the cinnamon so they're evenly spiced.
3. Put the butter, buckwheat flour, maple syrup, the rest of the cinnamon and the salt in a bowl. Rub everything together with your hands into loose crumbs.
4. Divide the spiced apples between small ovenproof dishes. Scatter the crumble evenly over the top.
5. Bake the crumble at 180 °C for 20–25 minutes, until the top is golden brown and the apples are soft.
6. Serve the apple and buckwheat crumble warm. It's especially good on its own or with a spoonful of natural yoghurt.

Good to know

For me, a crumble like this is pure oven happiness. Crisp on top, soft underneath – and the smell alone makes you hungry.

Swaps

Butter → ghee (lower in lactose, stable at high heat); maple syrup → date paste (more natural plant compounds and fibre); apples → pears (similarly mild, a little softer in the oven); buckwheat flour → gluten-free oats, coarsely ground (more beta-glucans and a heartier bite)

Allergens

Contains milk (butter); with certified gluten-free buckwheat flour the recipe is gluten-free. Usually well suited to children thanks to the soft texture, and unremarkable during pregnancy as long as all the ingredients are fresh and handled hygienically.