Icing Sugar
Icing sugar can also be...
Details page sections
Desserts
Gluten Free Raspberry and Apple Crumble
15 mins
50 mins
Easy
8
One of the best things about crumble is the versatility. Throw together whatever fruit you have in the bowl or even supplement with some canned fruit for this classic dessert.
Keep my screen awake
- Ingredients
- Method
Ingredients
Fruit
- 5 large Granny Smith apples, peeled and cored (900g)
- 20g butter
- 1/2 cup Chelsea Icing Sugar (75g)
- 1/2 tsp ground cinnamon
- 1 cup frozen raspberries (135g)
Crumble Topping
- 1/2 cup Chelsea Icing Sugar (75g)
- 1/3 cup plain gluten-free flour (47g)
- 2/3 cup coconut flakes (30g)
- 1/2 cup sliced almonds (45g)
- 50g butter, melted
Chelsea Products in Recipe
Reviews
11
What did you think of this recipe?
James
This is really nice and easy
5
Rachel
Great recipe, my daughter has to have a gluten free diet and it’s not always easy finding the right recipe. We really liked this recipe, we would make it again.
5
Alison Smith
Have the raspberry apple crumble in oven right now
5
Clare Yates
Just the best will make it very often
5
AW
I've made this a few times everyone loves it!
5
Lute
Really great, the best GF crumble topping I've tried so far (I've tried a couple).
5
Jean connick
Lovely, no fuss GF recipe
5
Caroline Raines
it was a beautiful recipe and yummy
5
Rachael
Amazing. Yum.. i didnt have almond and coconut flakes so crushed up same volume GF wheatbix.. lovely crunchy.. grand kids loved it
5
Sonia
Absolutely loved it, nice to fine a gluten-free crumble that I really liked, Thank you Chelsea. I did substitute the Raspberry for blueberries, didn't have any raspberries.
5
Method
Preheat oven to 190ºC bake / 170ºC fan bake.
Fruit
Thinly slice apples. Melt butter in a non-stick pan and cook apples, icing sugar and cinnamon for 6 minutes, or until apples are soft. Stir through raspberries. Spoon into a 4-cup ovenproof dish.
Crumble Topping
Place icing sugar and flour in a medium bowl. Stir together, then mix in coconut, almonds and butter. Stir with a wooden spoon until mixture starts to clump together.
Spoon crumble topping onto fruit in an even layer. Bake for 35-40 minutes, or until crumble is golden brown and bubbling.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
11
What did you think of this recipe?
James
This is really nice and easy
5
Rachel
Great recipe, my daughter has to have a gluten free diet and it’s not always easy finding the right recipe. We really liked this recipe, we would make it again.
5
Alison Smith
Have the raspberry apple crumble in oven right now
5
Clare Yates
Just the best will make it very often
5
AW
I've made this a few times everyone loves it!
5
Lute
Really great, the best GF crumble topping I've tried so far (I've tried a couple).
5
Jean connick
Lovely, no fuss GF recipe
5
Caroline Raines
it was a beautiful recipe and yummy
5
Rachael
Amazing. Yum.. i didnt have almond and coconut flakes so crushed up same volume GF wheatbix.. lovely crunchy.. grand kids loved it
5
Sonia
Absolutely loved it, nice to fine a gluten-free crumble that I really liked, Thank you Chelsea. I did substitute the Raspberry for blueberries, didn't have any raspberries.
5
You May Like These
ingredients
- ½ cup Edmonds Standard Grade Flour (75g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut (25g)
- ¼ cup Chelsea Soft Brown Sugar (50g)
- ½ tsp mixed spice or ground cinnamon
- 75g butter
- 5-6 Granny Smith apples
- 2 Tbsp Chelsea Golden Syrup
- 2 Tbsp Chelsea Raw Sugar or Demerara Sugar
ingredients
- 4 cups peeled, thinly sliced apples (4-5 apples)
- ¼ cup Chelsea Caster Sugar (56g)
- ½ tsp mixed spice
- ¼ cup water (60ml)
Crumble Topping
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 75g butter (cold and cut into cubes)
ingredients
- 1 ¾ cups (220g) gluten free flour
- ½ cup (110g) Chelsea White Sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
- 1 egg
- ¼ cup (65ml) vegetable oil
- ¼ cup (65ml) milk
- 1 cup mashed bananas
ingredients
- 4 large (750g) granny smith apples
- ¼ cup Chelsea Caster Sugar
- 2 tbsp water
- 1 cinnamon stick
- 1 x 5cm strip orange rind
- 1 bunch (650g) rhubarb, trimmed
- ¾ cup rolled oats
- ½ cup plain flour
- 80g butter, diced
- ½ cup Chelsea Soft Brown Sugar
- ¼ cup shredded coconut
- Ice-cream, cream or yoghurt, for serving
ingredients
- 100g butter
- ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
- 2 cups rolled oats
- ½ cup coconut
- 1 tsp ground ginger
- 4 large Granny Smith apples
ingredients
Filling
- 4 large Granny Smith apples, peeled, cored, cut into thin slices
- Grated rind of 1 lemon
- ½ cup Chelsea Raw Caster Sugar
- ¼ cup water
- 300g frozen raspberries, defrosted
- 1 Tbsp cornflour
Pastry
- 125g unsalted butter
- ¾ cup Chelsea Raw Caster Sugar
- 1 extra large egg
- 1 cup self-raising flour
- ⅓ cup plain flour
- 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
- Chelsea Icing Sugar, for dusting
ingredients
Berry and apple mixture
- 410g canned pie apples, drained
- 400g canned berry combo, drained
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ cup Chelsea Caster Sugar
Crumble
- ½ cup plain flour
- ¼ cup Chelsea Soft Brown Sugar
- 60g butter, diced
- 1 tsp ground cinnamon
- ⅓ cup hazelnuts, chopped
- Chelsea Icing Sugar, for dusting
- Thick cream, to serve
ingredients
Base
- 250g Anzac biscuits
- 75g butter, melted
Topping
- ¼ cup plain flour (38g)
- 35g butter, cubed or grated
- Chelsea Soft Brown Sugar (about 2 Tbs)
- 2 Tbsp rolled oats
- ¼ tsp ground cinnamon
Filling
- 500g cream cheese, softened
- Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
- 100g white chocolate, melted
- 2 eggs
- ¾ cup sour cream (188g)
- 2 tsp plain flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 small Granny Smith apples
ingredients
SALTED CARAMEL SAUCE
- ¾ cup cream (190ml)
- ¾ cup Chelsea Dark Cane Sugar (150g)
- 120g butter
- 1 tsp sea salt
APPLES
- 1kg Granny Smith apples (approximately 8 apples)
- 1 Tbsp plain flour
CRUMBLE
- 1 cup plain flour (150g)
- 1 cup quick cook oats (120g)
- ¾ cup Chelsea Dark Cane Sugar (150g)
- ½ tsp baking powder
- 120g butter, melted
ingredients
Fruit Base
- 5 large sized Granny Smith apples, peeled & cored
- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 3 tablespoons Chelsea White Sugar
Crumble Topping
- ⅓ cup rolled oats
- 2 tablespoons Chelsea White Sugar
- ⅓ cup plain flour
- ⅓ cup flaked coconut
- ¼ cup flaked almonds
- 50g reduced - fat dairy spread, melted
ingredients
- Crumble
- ¼ cup butter melted
- ½ cup quick oats
- 2 tablespoons Chelsea Soft Brown Sugar
- 2 tablespoons Chelsea Maple Flavoured Syrup
- 1 teaspoon cinnamon
- pinch of salt
- Apple filling
- 2 apples chopped bite size
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 1 tablespoon Chelsea Soft Brown Sugar
- 2 tablespoons chopped walnuts
- option to add cinnamon, nutmeg or all spice
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
Crumble Topping
- 3/4 cup Edmonds Standard Grade Flour
- 1/2 cup Chelsea Raw Sugar
- 1/4 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 80g butter, melted
- 1 red apple
Cake
- 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
- 60g butter, softened
- 2 eggs
- 2/3 cup unsweetened Greek yoghurt
- 2 Granny Smith apples
Caramel Sauce
- 1 cup Chelsea Raw Sugar
- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
- 150ml cream
- thickened cream, to serve
ingredients
- 2 cups fresh or frozen raspberries (270g)
- 1/2 cup Chelsea Caster Sugar (113g)
- 1 Tbsp lemon juice
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt