Posted on January 19, 2017
Wheat Free Apple Crumble
500 ml Rye Flour
250 ml Sugar
10 ml Baking Powder
2 ml salt
250g Butter at room temperature
1 can (420g) unsweetened pie apples
125 ml sugar
2 ml cinnamon
Measure the dry ingredients for the pastry into a mixing bowl.
Rub the butter into the dry ingredients using your fingertips to form a pastry dough.
Cover the pastry and allow to rest for half an hour (I usually leave it in the fridge).
Preheat the oven to 180°C.
Use half the pastry to a line a 27 to 30 cm diameter ovenproof pie dish, or a 30x20x5 cm ovenproof dish.
Combine the apples, sugar, cinnamon and salt. Spoon the mixture into the pie dish and grate the remaining pastry coarsely over the filling.
Bake for 20 minutes or until the pie starts to brown.
Serve warm or cold with ice cream or cream.