Fruit crisp sponge for celiacs 

Fruit crisp sponge for celiacs


Calories:863 kcal
Preparation:100 min
Ready in:100 min
1 serving contains (Percentage of daily recommendation)
Calories863 kcal(43%)
Protein10 g(20%)
Fat35 g(44%)
Carbohydrates130 g(50%)
Added Sugar53 g(59%)
Roughage4 g(13%)

Recipe author: EAT SMARTER


For servings

For the crumble
¾ cupsgluten-free all purpose flour
¼ teaspoonsxanthan gum if not included in flour
⅛ teaspoonssalt
¼ cupssugar
⅓ cupslight brown sugar
1 cuprolled oats
½ cupsunsalted butter melted and cooled
For the cake
3cooking apples peeled, cored and thickly sliced
1 teaspoonground cinnamon
2 tablespoonslight brown sugar
2 tablespoonswater
2 ½ cupsgluten-free all purpose flour
1 teaspoonxanthan gum if not included in flour
2 teaspoonsgluten-free Baking powder
½ teaspoonssalt
½ cupsunsalted butter
1 cupsugar
3eggs beaten
1 teaspoonvanilla extract
⅔ cupsmilk
powdered sugar


1 For the crumble: place the flour, xanthan gum, salt, sugar and brown sugar in a mixing bowl. Whisk to combine.
2 Add the oats, and mix to combine. Create a well in the centre of the dry ingredients and add the melted butter. Mix to combine. Chill while you make the cake.
3 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm |9" cake tin and line the base with non-stick baking paper.
4 Place the apples, ground cinnamon and brown sugar in a heavy-based pan and toss to coat the apples in the cinnamon and sugar. Add 2 tablespoons of water and mix to combine.
5 Cook, stirring occasionally, until the apple slices are fork-tender adding more water if necessary to prevent the mixture from burning. Remove from the heat and set aside to cool.
6 Place the flour, xanthan gum, baking powder and salt in a bowl and whisk to combine. Set aside.
7 Beat the butter in a mixing bowl until light and fluffy. Add the sugar, then the eggs and vanilla, beating to combine well after each addition.
8 Add the dry ingredients in 3 parts, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined. Fold in the cooked apples.
9 Spoon evenly into the tin.
10 Break the chilled crumble into loose, irregular pieces. Place the crumble pieces on top of the cake mixture in an even layer and press down gently.
11 Bake for about 45 minutes, until the crumble topping is lightly golden brown. Remove from the oven and cool in the tin for at least 30 minutes. Sift a little icing sugar over the top.


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