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Raspberry Frangipane and Apple compote ANZAC crumble.Gluten free.

Raspberry Frangipane, Apple Compote and ANZAC Crumble

Prep Time 10 minutes
Cook Time 1 hour

Ingredients

Frangipane

  • 1/3 cup Caster Sugar
  • 75 g Butter
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cup Almond Meal
  • 1/2 cup Raspberries frozen or fresh I used frozen
  • 1 tsp ground Cinnamon
  • 1 tbsp Caster Sugar extra

Apple Compote

  • 4 medium apples peeled and cored
  • 2 tbsp Caster sugar
  • 2 tbsp water

ANZAC Crumb

  • 1 1/4 cups GF Rolled Oats or Quinoa Flakes
  • 3/4 cup Caster Sugar
  • 1 cup Dessicated Coconut
  • 1/2 cup Linseed Meal or LSA
  • 1/2 cup Besan chickpea Flour
  • 100 g Butter
  • 2 tbsp Golden Syrup
  • 2 tbsp boiling water
  • 1 tsp Bicarb soda

Instructions

  • Preheat oven to 180C and butter your baking dish of choice but must be at least 5 cm high and 25cm wide (mine was a cast iron pan)
  • Chop the apples into 1 – 2cm chunks. Place into a saucepan with the sugar and water.
  • Cover and set over a medium heat for 20 minutes or until the apple is tender and translucent but still holding shape, stir occasionally.
  • Meanwhile in a food processor or stand mixer make the frangipane, beat caster sugar and butter together until light and fluffy.
  • Add the egg and vanilla and mix until just incorporated.
  • Add the Almond meal and quickly mix together.
  • Spoon into the baking dish and spread to evenly cover the base. Top with the raspberries, then sprinkle over the cinnamon and extra caster sugar.
  • Bake in the middle rack of oven for 20 minutes.
  • While the frangipane is baking make the ANZAC biscuit mix.
  • In a bowl combine oats, caster sugar, coconut, linseed meal and besan flour.
  • In a heat proof jug place the butter and golden syrup and microwave on high for 1 minute. Remove and stir until the golden syrup and butter emulsify.
  • Add the boiling water to the butter mix followed by the bicarb soda and mix until bubbles start.
  • Pour the butter mix into the dry ingredients and mix until evenly combined.
  • Remove the frangipane from oven after 20 minutes, evenly spread over the apple compote. Then top with the ANZAC biscuit mix loosely to cover. Don’t press the mix down.
  • Place back into the oven and bake for 40 minutes checking after 30 minutes for doneness and browning. If the crumb is browning cover with foil until cooked.
  • Once cooked remove from the oven and cool slightly before serving.
  • Great hot or cold.

Notes

  • Use gluten free oats or Quinoa flakes to keep this recipe gluten free
  • Besan (chickpea) flour can be found at health food stores, Indian grocers or online.
  • If you don’t have apples, pears would work perfectly.
 
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Keyword: afternoon tea, almond, ANZAC, Bakery, Berry, dessert, frangipane, gluten free, morning tea, Warm