Gluten-free Apple & Feijoa Crumble

By Nicola Galloway

Serves 6

Having recently adopted a gluten-free diet I am excited about this recipe so I can continue to eat my favourite winter crumbles. It is recommended to purchase walnuts in their shells where possible, as they will be fresher than pre-cracked walnuts.

• 4 apples, peeled and cored
• Approx 1 cup feijoa flesh
• 1/2 cup rice flour
• 1/2 cup desiccated coconut
• 1/2 cup freshly cracked walnuts, roughly chopped (optional)
• 1/3 cup sugar
• Pinch of cinnamon
• 50g cold butter, cubed

Preheat oven 180C

Cut the apples into thin wedges. Place in a saucepan with a splash of water and cook briefly until al-dente (still firm to bite). Drain off any liquid and arrange in a baking dish. Scatter with the feijoa flesh.

In a food processor or large bowl combine the dry ingredients. Add the butter and pulse until a breadcrumb-like texture is achieved. If not using a food processor, grate the butter and quickly rub into the dry ingredients.

Tip the crumble over the fruit and press firmly to evenly cover. Bake for 30 minutes until golden on top. Serve with yogurt.

About the author

Nicola Galloway is a trained chef with a diploma in natural nutrition (Canada) who is passionate about the benefits of healthy and flavoursome food. Raised by two doctors, her focus on health was never far behind her love for creating good food. She is the author of two recipe books; Alive - Food for Health and Vitality, and Cooking for your Child - healthy recipes from first foods to school lunches.

Nicola's mission in life is to inspire others to make healthy food choices and enjoy the art of cooking. She lives in Nelson, New Zealand with her family.

For more information go to www.nicolagalloway.com