This is such a lovely warming recipe, full of goodness and you would never ever know that it was gluten-free.
The combination of delicious berries in this recipe are full of vitamin C and amazing phytonutrients that have invaluable properties from helping to reduce inflammation through to cancer prevention.
Avoiding gluten can be helpful for those trying to reduce inflammation or improve digestive disorders. And it also means those with coeliac disease don’t have to miss out.
Once cooked, I often freeze the leftovers in individual-sized portions to reheat another day.
Gluten-Free Berry Crumble
- 130g ground almonds
- 50g gluten-free flour (or spelt flour, if tolerated)
- 110g chilled butter
- a pinch of salt
- 110g oats (gluten-free)
- 60g blueberries
- 110g raspberries
- 5 small apples
- 10g goji berries
- 85g light brown muscavado sugar
- 2-3 tbsp runny honey
- Preheat the oven to 200C.
- Start by making the crumble. Place the ground almonds, flour and pinch of salt in a large mixing bowl.
- Cut your chilled butter into small cubes and begin to work the butter into the dry mix. You want to do this quickly but lightly and end up with a breadcrumb looking mix. In this mix, because there is very little flour, and you are working with nuts, it can get a little lumpy but don't worry about this as it's just the butter warming up slightly and the oils from the nuts coming out.
- Do place it in the fridge for 10-15 minutes to help to chill it slightly and set the mix.
- Next mix in the sugar and the oats.
- Next, peel the apples and cut into uniform chunks. (This helps with cooking as everything will cook at the same time if roughly the same size.)
- Mix in the other fruits and place into your shallow dish.
- Then drizzle with the honey and top with the crumble mix.
- Place in the oven and cook for about 30-45 minutes.
- If after 30 minutes the apples don't seem to be softening (which can happen with certain apples) just get a little cup of water (about 90ml) and drizzle in each corner into the crumble to help to keep the crumble moist.
- It should be ready when checked with a cutlery knife and there is no resistance and is a lovely golden brown colour.
- I often cook this in advance and when it's cooled spoon large dollops into silicone muffin trays and freeze for my kids to have another day. It tastes just as good and great to have to hand.
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