Vickys Apple & Custard Cannelloni Crumble, GF DF EF SF NF.
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys apple & custard cannelloni crumble, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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To get started with this recipe, we have to prepare a few ingredients. You can cook vickys apple & custard cannelloni crumble, gf df ef sf nf using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vickys Apple & Custard Cannelloni Crumble, GF DF EF SF NF:
- {Make ready of Cannelloni & Apple Filling.
- {Make ready 6 of lasagne sheets / noodles, I used dry free-from ones from Sainsburys.
- {Get 6 of apples, peeled, cored and chopped.
- {Prepare 1 tsp of ground cinnamon.
- {Make ready 1 tsp of vanilla extract.
- {Take 120 ml of water.
- {Take 720 ml of custard, my free-from recipe is linked below.
- {Make ready 3 tsp of cinnamon sugar.
- {Make ready of Oat Crumble Topping.
- {Take 100 grams (3/4 cup) of plain / gluten free flour.
- {Make ready 50 grams (1/2 cup) of rolled oats.
- {Make ready 75 grams of sunflower spread / butter.
- {Prepare 75 grams of sugar.
- {Make ready 1/2 tsp of ground cinnamon.
Steps to make Vickys Apple & Custard Cannelloni Crumble, GF DF EF SF NF:
- Preheat the oven to gas 4 / 350°F / 180C and lightly grease a 10"x 12" baking dish.
- Soak the dry lasagne sheets in hot water while you do the next few steps, until they're soft & pliable.
- Put the apples, cinnamon and vanilla in a small saucepan with the water. Put the lid on the pan, bring to the boil then let simmer uncovered for about 8 minutes until the apples are soft, the mixture has thickened and no water remains. Set aside to let cool a little.
- Spoon some of the custard into the bottom of the oven dish https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free.
- Lay your lasagne sheets out in front of you, sprinkle a half teaspoon of cinnamon sugar over each and divide the apple mixture evenly between them.
- Roll the filling up inside the lasagne sheets and place each into the dish.
- Pour the remaining custard over the cannellonis.
- Make the oat crumble topping by combining the flour, oats and butter in a small bowl and rubbing it all together through your fingers until it resembles crumbs. Then mix in the sugar and cinnamon.
- Sprinkle the crumble topping over and bake for 30 minutes until golden on top.
- Serve hot from the oven.
- For a 'lasagne' style layered version, spread 1/2 of the apple mixture on the bottom of the greased dish. Top with 3 pre-soaked lasagne sheets, trimmed to fit. Pour half of the custard on top. Add another layer with the remaining fruit, then the last lasagne sheets, then the custard. Sprinkle the crumble mix on top. Again, bake for about 30 minutes, until golden brown on top.
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