Friday, 22 February 2013

[Feb'13] Sunday Dinner with Chef Simon

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.

Valentines is over and I’m finally caught up so for this months blog I’m going to keep it as simple as possible and do one of my favourite desserts a crumble (crisp). This one is also going to be free of gluten and has a secret ingredient to make the topping.

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.

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