SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.
Now the key to me is getting a tart fruit base with a reasonably sweet crunchy topping so this is a Granny Smith apple and blueberry fruit base and for the top it’s a wheat free oat, brown sugar, butter and… chick pea flour - that’s right chick pea flour!
As I type this I’m actually eating the subject and its perfectly balanced, sour, sweet, crunchy, hot… wow!
Here’s the recipe which makes about 4 portions.
- 450g wheat-free oats
- 225g chick pea flour
- 3 tbsp apple cider
- 125g diced butter
- 200g soft brown sugar
- 4 Granny Smith apples
- 175g wild blueberries
- Preheat the oven to 325f
- In an ovenproof dish add the blueberries, peel and quarter the apples and remove the core, slice into the dish and mix.
- Pour over the apple cider
- In a bowl add the oats, chickpea flour, brown sugar and diced butter and blend with your fingers but keep some flecks of butter.
- Top the fruit with the crumble and ensure not to press down.
- Bake for about 20-25 minutes until the top is crisp, serve with a large ball of vanilla ice cream.
It’s a perfect dessert at anytime and quick to make.