A gluten free fruit crumble recipe will provide comfort food on chilly Autumnal or Winter days. If you live in the USA, you might recognise this dessert as a fruit crisp rather than crumble.
There are so many variations possible here that I am going to split them into the filling and the crumble topping recipe.
To create a gluten free version, we need to look at what you can use instead of wheat flour for the topping.
For the fruit filling you could use any of the following, either alone or in various combinations...
You will need to prepare your fruit by washing, peeling, removing any pips, and/or slicing. I will go into more detail in each gluten free fruit crumble recipe below.
Although wheat flour is off the menu on a gluten free diet, other grains can be ground into a flour substitute and used in your topping instead, such as rice or millet.
Let's think about what we actually want from our topping. Ideally it will be crunchy, crispy and well, crumbly.
We could incorporate ground nuts such as almonds, as long as you are not allergic to them.
Desiccated coconut (also known as shredded coconut in the USA) is another option.
You might like to try certified gluten free oats, although these can cause trouble for some people.
An alternative would be to place some plain gluten free biscuits (or cookies) into a grip lock bag and scrunch them up by running a rolling pin over and over them until you obtain a fine crumb.
Choosing a mixture of the above is often the best course of action.
To give more crunch you can use demerara sugar instead of granulated.
Ideal for using up those windfall apples in the Autumn (Fall).
Preheat oven to 200oC / 400oF Gas Mark 6.
Peel, core and chop the apples (or you could leave the skins on for more fibre), then place in the bottom of a pie dish. Pop in the cloves and sprinkle with a little of the sugar.
Rub the margarine or butter into the ground rice/rice flour until it resembles coarse breadcrumbs. Then add in the rest of the sugar, coconut and ground almonds. Mix well.
Spread the crumble mixture on top of the apples.
Bake in a fairly hot oven for 30 minutes until the top is turning golden brown.
Serve this gluten free fruit crumble recipe hot or cold, with cream, yoghurt, or ice cream.
Turn your oven on at 180oC / 350oF / gas mark 4, to preheat while you prepare your apple and blackberry crumble.
I prefer to start with the crumble topping mixture. This is because once you peel and slice the apples, they will discolour.
Tip the scrunched up biscuits (cookies) into a large bowl, then add the ground almonds.
Melt the butter in a pan and pour into the same bowl.
Stir in the spice..
Put the topping to one side to cool a little while you get the fruit ready.
Place the blackberries in a colander and run under cold water. If you picked them yourself, check for pieces of debris and remove.
Peel and cut the apples into quarters. Remove the pips and slice.
Put the fruit into a saucepan and add the spoonful of sugar and 1/4 pint of water. Place on a medium heat and simmer for 25 minutes to soften the apples.
Place the fruit into an overproof dish and sprinkle the biscuit mixture on top. Dot with a little unmelted butter and a sprinkle of demerara sugar. Pop in the oven for about 10 minutes to warm up the topping.
Why not try substituting the apples and blackberries for 1lb (500g) raspberries sweetened with a tablespoon of sugar?
Use 1lb (500g) diced rhubarb, simmered in 4oz (100g) sugar (or to taste). Substituting nutmeg or ginger instead of the cinnamon works well here.