Serves: 6 -8
Keeps: 3 days in the fridge
Freeze: 3 months
Per serving: 390 cals, 54 g carbs

The crunchy streusel topping atop a compote of lightly cooked fruit, is gluten-free and high in fibre. Brown rice flour has been milled for centuries, and can be used for a host of gluten-free dishes from biscuits to baby food.

Berries are high in anthocyanins to give your body’s antioxidant defences a boost, and the apples rich in pectin fibre and quercetin which can help protect against heart disease, cancer and asthma. Nuts contain protein, monounsaturated fat and vitamin E, but if you’re allergic, use an additional 2 tablespoons of oats, plus 2 tablespoons of gluten-free oat bran or ground flaxseeds, and an extra tablespoon of sunflower seeds for the topping in place of the ground and chopped nuts.


For the filling
225 g (8 oz) fresh or frozen mixed berries or fruits of the forest
6 Braeburn or Cox’s apples
½ an unwaxed lemon
2-3 tbsp sultanas or raisins
juice and finely grated zest of 1 orange

For the streusel topping
85 g (3 oz) brown rice flour, or gluten-free plain flour
85 g (3 oz) ground almonds or hazelnuts
1 tsp ground ginger
1 tsp cinnamon
30 g (1 oz) gluten-free oats
55 g (2 oz) muscovado sugar
55 g (2 oz) very soft butter or coconut oil
1 tbsp sunflower seeds
3 tbsp roughly chopped hazelnuts, pecans, or walnuts

Defrost and drain the berries in a sieve (save any juice that comes out for smoothies). Preheat the oven to 200°C/Gas 6 and have ready a baking dish about 25 × 20× 4 cm (10 × 8 × 1½”).

Peel, core and cut the apples into 1/2cm (1/4”) slices. Arrange the apples in an even layer in the baking dish and scatter with the berries. Cut the unpeeled lemon into very thin slices then into quarters and add to the fruit with the sultanas, orange zest and juice.

To make the streusel topping, mix the rice flour, ground almonds, spices and sugar in a bowl or food processor. Rub in the fat by hand or pulse in a food processor until moist and crumbly. Stir in the oats and chopped nuts and sprinkle in an even layer over the apples.

Bake for 30 minutes or until the apples feel tender when pierced with a slim pointed knife and the topping is golden brown and crisp. Serve warm, either plain or with Greek yoghurt.

JUDI’S TIP: in season, fresh peaches, plums, or nectarines can be used instead of apples. Cooking apples work too, but are less sweet than eating apples, so you may find you need to add a little honey or fresh orange juice.


Buy Judi's Book

The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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