Lyn's Recipe Collection
1 cup each of : dried apricots, SR flour, Bran Flakes
125g butter
2 cups brown sugar
1 tsp vanilla essence
2 eggs
1/4 tsp salt
Cover apricot with water – bring to boil and simmer 10 minutes. Drain, cool & chop up fruit.
Beat butter, sugar & flour until smooth, then mix in the other ingredients.
Spread in a greased 20cm square tin and cook 180-190 degree C for 35 minutes.
GLUTEN FREE CRUMBLES
You can use finely ground blanched almonds, mixed with ground cinnamon & sugar are easy to prepare and need no additional fat due to the richness of the almonds. This one will absorb fruit juice, turn golden brown & taste delicious.
Vary with finely grated hazelnuts, grated coconut or finely ground raw almonds.
For a flour crumble, choose chestnut flour. You can use buckwheat if mixed with something mild ie hazelnuts.
Can also use rice flakes mixed with margarine and sugar which produces a crustier crumb.
You can also add raisins, dates, dried apricots cut into small pieces. Can use these instead of sugar if the fruit mixture is particularly sweet.