Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Gluten-free crumble with pickled apple and date Food Gluten-free crumble with pickled apple and date Preparation time 20 mins plus overnight refrigeration Cooking time 25 mins Serves 4 Ingredients 3 medium green apples (unpeeled), halved, core removed, sliced thinly 1 cup (250ml) cider vinegar 1 cup (250ml) water 2/3 cup (100g) caster sugar Pinch of salt 2 bay leaves 6 slices fresh ginger 4 star anise 140g fresh (approx. 8) Medjool dates Crumble ½ cup (40g) dessicated coconut ½ cup (40g) toasted hazelnuts 2 tbsp coconut blossom or brown sugar ¼ tsp ground cardamom (optional) 100g cold butter, cut into 1cm dice Method Make the pickle the day before the crumble: combine vinegar, water, sugar, salt and spices in a small saucepan over medium heat and stir until sugar is completely dissolved. Reduce heat to very low and simmer gently for 10 minutes to infuse flavours. Strain over sliced apples in a glass bowl and weigh down to submerge. Refrigerate overnight. Pre-heat oven to 180ºC. Place strained pickled apples over the base of a greased 6 cup (1.5 litre) baking dish or 4 individual ramekins. For the crumble: Place coconut, hazelnuts, sugar and cardamom in a food processor. Pulse until hazelnuts are still slightly chunky. With the motor running add butter. Process until the butter is rubbed in and distributed through the mixture. Some of the pieces of butter will be pea-sized, while some will be absorbed into the crumble. This can also be done using the tips of the fingers. Top apple mixture with crumble then place in oven and bake for 10–15 minutes or until golden. Serve immediately Lyndey's note: If you are short of time, replace the crumble mixture with 240g crushed Anzac biscuits and bake for 7 mins. The apple pickle is also delicious served with pork, chicken or cheese. Food Preparation time 20 mins plus overnight refrigeration Cooking time 25 mins Serves 4 SHARE You might also like Food Bocconcini, cherry tomato and basil pizza Words by Lyndey Milan on 1 Aug 2017 Food Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Food Marco Pierre White's Lemon Tart Recipe Words by Marco Pierre White on 2 Oct 2017 Recipe re-photographed from White Heat with permission from Marco Pierre White. Australian ingredients substituted where neccessary.