Mulled Wine Spiced Christmas Crumble
Spiced Christmas Crumble (Gluten Free, Dairy Free)
I recently created this delicious recipe for a Mulled Wine Spiced Crumble. The recipe below gives you the choice to use cranberry juice or wine!
It is a perfect desert for a chilly evening and the aromas of the warm spices fill my home with a cozy and festive ambiance.
This crumble is gluten free and dairy free and is made with a delicious blend of seasonal fruits like apples and pears, and and is topped with a crunchy, crumble topping.
The result is a warm and comforting dessert that is bursting with the flavours of winter spices and sweet fruit. I serve it with a dollop of dairy free ice cream and a drizzle of honey, and it’s the perfect end to a cozy evening at home.
It's the perfect dessert to share with family and friends during the festive season.
Ingredients:
50 g blanched hazelnuts
250 ml cranberry juice or gluten free red wine
1 Mulled wine sachet
200 g chopped apples
200 g chopped pears
200 g berries of your choice
Grated zest and juice of 1 large orange
200 g General All Purpose Gluten Free Flour
100 g dairy free spread
100 g light muscovado sugar
1 tsp cinnamon
1 tsp ginger
Splash of alcohol of your choosing (optional).
Method:
Preheat an oven at 200°C / 180° Fan / 400°F / Gas Mark 6.
Place the hazelnuts out on to a baking tray and toast for around 5 to 10 minutes or until golden brown.
Tip onto a plate and set aside to cool.
Cut up all the fruit into bite sized chunks. I leave the peel on as it’s a source of fibre and is good for us.
Place the cranberry juice in a saucepan so and add the fruit, orange juice and zest and splash in the alcohol and spices at this point.
Place on a low heat and simmer until fruit peel is soft. Remember to stir regularly so that it doesn’t stick.
This should take around 10 minutes.
Take off the heat.
Spoon the fruit into an oven proof dish. Don’t spoon all of the liquid into the crumble as it may be too much! I cover the base of the crumble with the liquid and ensure that it doesn’t go more than half way up. The liquid is delicious so if you have any remaining, then pour it into a mug and enjoy whilst you make up the rest of the dish!
In a separate bowl mix up your crumble topping. Add the flour, and dairy free spread. Mix until it resembles breadcrumbs. You can use a food processor or your hands for this part.
Chop the hazelnuts and add these with the sugar to the crumble mix. Stir until combined.
Place the crumble mix over the top of the fruit.
Cook in an oven for approximately 30 to 35 minutes.
Serve whilst hot! Perfect with dairy-free ice cream!
Additional Notes:
Please note: The fruit and crumble mixture can be made in advance and kept in the fridge until you want to make up the crumble.
Delicious with vanilla dairy free ice cream, or warm dairy free custard.
Any fruit or nuts can be used in this dish.
Add gluten free oats to the crumble topping if you can tolerate them.
Freeze:
Make this in advance of Christmas and store in your freezer! Cool the cooked crumble to room temperature, cover with clingfilm and foil and freeze for up to 3 months. When you require it simple defrost overnight in the fridge, remove the clingfilm, but recover with the foil and reheat for 30 minutes or until hot at 180°C / 160° Fan / 350°F / Gas Mark 4.
Equipment Used:
Knife
Measuring scales
Baking tray
Saucepan
Measuring spoons
Spoon
Food Processor
2 litre Ovenproof dish.
