Deconstructed gluten-free crumble with yoghurt

Any leftover crumble can be stored in the refrigerator for weeks. I used The Collective Limited Edition Cinnamon 'n Raspberry Jam Doughnut Yoghurt, but this can be replaced with any plain yoghurt of your choice. Read Jan's article on winter desserts here.

Gluten-free crumble

1 cup	Gluten-free flour (Main)
100 g	Cold butter, diced
½ cup	Coconut shreds
½ cup	Brown sugar
100 g	Sliced almonds

Filling and yoghurt

4	Apples, peeled and sliced (Main)
1 cup	Fresh raspberries, or use frozen ones (Main)
¼ cup	Sugar
1 ½ cups	Natural yoghurt (Main)

Directions

1. To make the crumble, preheat the oven to 180C. Lightly grease a roasting pan.
2. Place the flour and butter in a food processor and mix until well crumbled. Tip into a bowl and add the coconut, brown sugar and almonds. Mix well.
3. Spread the mixture in the roasting pan. Bake for about 20 minutes, until golden, stirring often. Cool and store in an airtight container in the refrigerator. Makes about 4 cups.
4. Cook the apples, raspberries and sugar in a saucepan over low heat until softened and cooked. Cool.
5. To serve, place some apple and raspberry combo in 4 tall glasses. Top with half the yoghurt and about a¼cup of the crumble mixture. Garnish with more yoghurt.

More winter desserts from Jan

• Tamarillo streusel scroll pudding
• Mandarin and lychee cheesecake