Gluten-free apple and lemon crunch

The apples are topped with a lemon sauce and sandwiched between a crunch mixture. Regular muesli could be used if a gluten-free pudding is not important.

Lemon sauce

½ cup	Sugar
2 Tbsp	Cornflour, or rice flour, gluten free
2	Lemons, finely zested (Main)
¾ cup	Water
1	Egg, lightly beaten
25 g	Butter, diced
½ cup	Lemon juice

Crunch

125 g	Butter, melted
¾ cup	Brown sugar, lightly packed
¾ cup	Gluten-free flour, or baking mix
2 tsp	Ground cinnamon
2 cups	Muesli, gluten-free, I used Simple Apricot and Coconut
2 cups	Apples, (400g can) cooked, well drained (Main)

Directions

1. To make the lemon sauce, combine the sugar, cornflour or rice flour, lemon rind and water in a saucepan. Stir over medium heat, until thickened. Remove from the heat. Slowly stir in the egg. Return to the heat and cook, until thickened. Remove and add the butter and lemon juice. Mix well.
2. Preheat the oven to 180degC. Lightly grease a 27cm x15cm baking dish or similar.
3. Combine the butter and brown sugar. Stir in the sifted flour or baking mix and cinnamon. Add the muesli and mix well. Spread a layer to cover the base of the baking dish. Top with the apples then the sauce. Crumble the remaining crunch mixture over the top.
4. Bake for about 30 minutes, until bubbling and the top is crisp. Serve hot with cream. Can be reheated in the microwave.