Apple and blueberry crumble pie
This apple and blueberry crumble pie is the perfect treat to satisfy your sweet cravings. It's a recipe the whole family will love.
Note: + 15 mins chilling & 15 mins cooling time
- 2 sheets Coles Free From Gluten Puff Pastry, just thawed
- Rice flour, to dust
- 6 Granny Smith apples, peeled, cored, thickly sliced
- 125g fresh or frozen blueberries
- 2 tbs cornflour
- 1 tbs coconut sugar
- 1/4 cup (60g) coconut oil
- 1/4 cup (25g) hazelnut meal
- 2 tbs coconut sugar
- 2 tbs pecans, coarsely chopped
- 2 tbs almonds, coarsely chopped
- 2 tbs hazelnuts, coarsely chopped
Preheat oven to 200°C. Grease a 6-cup (1.5L) pie tin. Fold each sheet of pastry in half crossways. Place the pastry sheets on top of each other. Lightly dust a clean work surface with rice flour. Use a rolling pin to roll out the pastry stack to fit the tin. Place in prepared tin, trimming if necessary. Place in the fridge for 15 mins to chill.
Combine the apple, blueberries, cornflour and sugar in a bowl. Arrange over the pastry case in the tin.
To make the hazelnut crumble, place the coconut oil, hazelnut meal and coconut sugar in a medium bowl. Use your fingertips to rub the coconut oil into the hazelnut meal mixture. Add the pecan, almond and hazelnut. Use your hands to mix until well combined. Sprinkle crumble over the apple mixture.
Bake for 15 mins or until pastry is golden. Cover with foil. Reduce oven to 180°C. Bake for a further 30 mins or until the apple is tender. Set aside for 15 mins to cool slightly before serving.