For the crumble filling:

  • Apple, peeled, core removed & diced 1000.0 g
  • Flora Buttery 2kg 100.0 g
  • Cinnamon (powder) 4.0 g
  • Lemon juice 60.0 ml
  • Water 560.0 ml

For the crumble topping:

  • Flora Buttery 2kg 200.0 g
  • Ground Almond 200.0 g
  • Buckwheat Flour 200.0 g
  • Caster sugar 200.0 g

A simple, tasty and gluten free dessert option full of flavour and texture. Try changing the fruit in the recipe to take advantage of the seasons!



  1. For the crumble filling:

    • Place the light brown sugar and FLORA Buttery into a large pan on a medium heat.
    • When the sugar has dissolved, add the apples into the pan and cook for 5 minutes.
    • Then add the water and cook the apples for a further 5 minutes or until the apples start to soften.
    • Add the tinned plums and cinnamon, cook for a further 5 minutes or until the plums start to break down.
    • Remove from the heat and mix in the lemon juice. Set aside.
  2. For the crumble topping:

    • Preheat the oven to 180c.
    • Place the flour, sugar and almonds into a bowl and mix well. Add the FLORA Buttery and rub into the flour mixture. Continue to do this until the mixture resembles breadcrumbs.
    • Spoon the mixture on a baking tray and bake for 15 minutes or until golden brown.
    • Stir the crumble every five minutes so that it cooks evenly.
    • Remove from the oven and allow to cool.
    • Evenly spoon the apple and plum filling into a gastronome tray.
    • Cover the apple and plum mixture with the toasted crumble.
    • Bake in the oven for a further 10-12 minutes or until the filling is hot.

    Disclaimer:It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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