Matcha Apple Crumble
I had a bit of trouble finding the right name for this little treat – its halfway between a flapjack and millionaire’s shortbread. My unique combination of matcha, fudge and oats give this dessert an incredibly indulgent feeling, yet theses squares are vegan, gluten and refined sugar free.
Crumble Mixture
- 100g rice flour
- 4TSP Culinary grade matcha
- 80g demerara sugar
- 100g grounded almond
- 80g of cold butter (or vegetable margarine for vegan version)
- 60g flaked almonds / or 40g Flaked almonds and 30g candied yuzu peel
Fruit Mixture
- 5 large cooking apples
- 10g butter
- Additional: 1 handful of candied yuzu peel
Method
- Preheat the oven to 180˚C.
- Combine the rice flour, matcha, sugar and grounded almond together in a large bowl. Using your fingertips, work the butter into the dry mix until it resembles coarse breadcrumbs, then add the flaked almonds (and yuzu peel), mixing together gently.
- Peel the apples and remove the core, dice them into chunks and pour them into a pan with 10g of butter and allow to cook for 10 minutes. When they have softened remove from the pan and add them to a baking tray.
- Sprinkle the crumble mixture on top and bake for about 20-25 minutes or until the crumble is a little golden and crunchy. You can serve hot with vanilla ice cream or a lemon sorbet but leftovers the day after may be even better.
Candied yuzu peel gives the nice citrusy flavour to this crumble but may be hard to find. ½ apple and ½ mango is also a really nice combination, in that case, only pre-cook the apple and add the mango uncooked to the baking tray.
