Press & Media
Axia Recipes: Apple Crumble
Axia Dessert Recipe: Gluten & Egg Free Apple Crumble
1. Axia apple crumble filling
2. Crumble topping
3. Cinnamon & honey roasted walnut Ice cream
Recipes & Method
1. Axia Apple Crumble Filling
Caster sugar 130g
Unsalted butter 80g
Grated small granny smith or green apples x 3
Lemon juice 200g
Diced medium Red apples x 5
Mix well Diced red apples and cornflour.
On a high heat, caramelize butter and sugar until golden brown, add grated green apple and cook for about 5 minutes until it’s soft. Add 100g of lemon juice and Axia, cook it for 3 minutes. Reduce the heat to medium, add cornflour coated red apples and the rest of lemon juice, cook it until the apple is cooked half way while stirring well. Gradually add more lemon juice to adjust consistency to gooey and saucey texture if required as it depends on how juicy your apple is. Place on a medium size ceramic or baking dish or you can use several individual small ramekins.
optional – you can also add thyme, vanilla or your favorite dried fruit (at the end) or nuts to the mix!
2. Crumble Topping
Ground almond 100g
Damerera sugar 100g
Gluten free plain flour or Gluten free Rice flour (Free-from brand) 150g
Soft unsalted butter 100g
Place all ingredients in a mixing bowl with a pedal attachment, mix at a slow speed ( or you can hand or wooden spoon to mix them) to crumbly texture. Spread on a silicon mat or baking parchment and cook for 15 minutes at 200C until light golden brown, stir every 5 minutes so it’s evenly cooked. This process will prevent your crumble topping going soggy after cooking with apple filling and keep it crunchier. Cool it down a little so you can handle and spread it on top of the apple filling. Bake it for another 15 minutes at 200C.
You can serve hot or keep in the fridge for 3 days overnight and serve cold. You can also store it in a freezer for up to 3 months in an airtight container.
3. Cinnamon & Honey Roasted Walnut Ice cream
Honey to fully coal walnuts
Full fat milk 300g
Double cream 600g
Dark soft brown sugar 200g
Cinnamon ground 3 tsp
Heat cream, milk, sugar and cinnamon until sugar has dissolved. Cool it down completely and churn with an ice cream churner.
Mix walnut and honey and roast in the oven at 180 C until caramelized and golden brown. Stir it every 5 minutes to roast evenly. Cool it down completely and add to your ice cream at the last minute just to mix it in.