Vickys Apple & Custard Cannelloni Crumble, GF DF EF SF NF

Vickys Apple & Custard Cannelloni Crumble, GF DF EF SF NF

I was making lasagne today and asked my husband to soak the pasta sheets for me. He did the whole box which left me half that I d…more


6 servings

  1. Cannelloni & Apple Filling

  2. 6 lasagne sheets / noodles, I used dry free-from ones from Sainsburys

  3. 6 apples, peeled, cored and chopped

  4. 1 tsp ground cinnamon

  5. 1 tsp vanilla extract

  6. 120 ml water

  7. 720 ml custard, my free-from recipe is linked below

  8. 3 tsp cinnamon sugar

  9. Oat Crumble Topping

  10. 100 grams (3/4 cup) plain / gluten free flour

  11. 50 grams (1/2 cup) rolled oats

  12. 75 grams sunflower spread / butter

  13. 75 grams sugar

  14. 1/2 tsp ground cinnamon


  1. Preheat the oven to gas 4 / 350°F / 180C and lightly grease a 10″x 12″ baking dish

  2. Soak the dry lasagne sheets in hot water while you do the next few steps, until they’re soft & pliable

  3. 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

  4. Spoon some of the custard into the bottom of the oven dish

  5. 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

  6. Roll the filling up inside the lasagne sheets and place each into the dish

  7. Pour the remaining custard over the cannellonis

  8. 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

  9. Sprinkle the crumble topping over and bake for 30 minutes until golden on top

  10. Serve hot from the oven

  11. 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

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.