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gluten free crumble with pickled apple and date recipe

Lyndey Milan's gluten-free crumble with pickled apple and date

Preparation time
20 mins plus overnight refrigeration
Cooking time
25 mins


  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Preparation time
20 mins plus overnight refrigeration
Cooking time
25 mins


Two Blues Sauvignon Blanc 2014
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