Dairy, Soya, Gluten, Refined-sugar free
Clara’s been reading The Gruffalo, by Julia Donaldson, at pre-school and we’ve recently got a copy at home. In the story, a little mouse imagines a big monster called The Gruffalo to scare the other forest critters, enabling him to eat his snack in peace. To his surprise, the monster is real! So the mouse has to think fast…
These are completely dairy, soya, gluten, refined-sugar free meaning they’re not only delicious but gentle on the digestive system too.
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- Enough for 6 ramekins
- 20 minute prep time
- 25 minute cooking time
90g gluten-free plain flour
85g cold dairy-free butter
+ 1tbsp DF butter for sautéing
35g gluten-free oats
50g frozen raspberries
Heat the oven to 190C/ 170C fan/ Gas 3.
Core and peel the apples, before chopping into small squares.
If you’ll be serving this dish to a child, make sure you chop the apple small enough to minimise any risk of choking.
Heat a saucepan on the hob, adding a tablespoon of dairy-free butter when hot. Let the butter brown for a minute or two.
Carefully add the chopped apple pieces to the browning butter. Add a tablespoon of water or two, to prevent the apple from burning.
Carefully check the apple with a knife to check it’s softened.
If it’s still firm, continue to cook (you may need to add more water).
When soft, pour in the raspberries and stir to combine.
Pour the fruit mix into the glass ramekins.
In a bowl, combine the flour, cinnamon, and oats.
Rub the cold butter into the dry flour mixture until it resembles breadcrumbs. Chunks of butter are okay as they’ll melt, it doesn’t have to be perfectly smooth. In fact, some bigger chunks make for extra delicious mouthfuls.
Divide the crumble mixture evenly between the prepared ramekins.
Bake for 25 minutes and leave to cool before tucking in.
“But now my tummy’s beginning to rumble. My favourite food is – gruffalo crumble!”