Gluten-Free Apple Crumble

Few things beat the scent of a freshly baked apple pie drifting through the home. By using da Carla Sorghum Flour in the crumble, you give the classic pie a modern, gluten-free update with a wonderful nutty flavour and a perfect crunch that truly lifts the dessert. This Apple Crumble is a guaranteed favourite, just as fitting as a luxurious end to a dinner as for a simple Sunday fika with the family. To strike the perfect balance between sweetness and acidity, the choice of apples is key; go for firm, tart varieties such as Aroma, Ingrid Marie or the classic Granny Smith. These varieties keep their structure in the oven and provide a fresh contrast to the sweet crumble.

Batter

• 3 large ripe bananas + 1 extra banana for decoration
• 2 eggs (beaten)
• 0.8 dl coconut oil (melted)
• 0.8 dl coconut syrup (or honey)
• 1 tsp da Carla apple cider vinegar
• 1 tsp vanilla extract (optional)
• 3 dl da Carla banana flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 pinches of salt

Method

• Preheat the oven to 175°C.
• Line a loaf tin (approx. 1.5 litres) with baking paper or grease it with a little coconut oil.
• Mash the bananas until completely smooth in a bowl. Stir in the melted coconut oil, coconut syrup, beaten eggs, vinegar and vanilla.
• In a separate bowl, mix the banana flour, bicarbonate of soda, cinnamon and salt evenly.
• Fold the dry ingredients into the banana batter. Stir only until just combined.
• Pour the batter into the tin. Split a banana lengthways and place the halves on top of the batter, cut side up.
• Bake in the middle of the oven for 45–55 minutes. Check with a skewer that the bread is baked through.
• Let the bread cool completely in the tin before slicing.