Anybody who knows me knows that I have an almost unhealthy addiction to crumble! As soon as Autumn creeps in, I set about experimenting with new recipes to keep us comforted through the (admittedly not so cold) NZ winter months. Right up until early summer, when I really feel like fresh fruit is the way forward, I eek out the crumble season for as long as possible. I make toppings in slightly larger batches than necessary, so I can squirrel away mini sandwich-bags full in the freezer. These are perfect for whipping up little midweek ramekin sized crumbles whenever the mood strikes.
As you'll gather from a lot of recipes on this blog, we recently found out we have a gluten-free child to accommodate. Not that it's a problem, but it does mean a lot more experimenting and adapting, which is actually quite satisfying. Whilst starting to pack up some of our kitchen cupboards in preparation for moving house, I realised we had an awful lot of different gluten free baking products that people had very kindly given us...
I decided to put them all to good use for a crumble experiment - which I can tell you went down so unexpectedly well with the household I made it for, that I was dishing out seconds to everyone before I'd even had a chance to taste it. I had no expectations for it whatsoever but have now made this four times in the last few weeks for different dinner occasions!! It has been loved, enjoyed and well received by all, so as requested here is the recipe, with love...
Here's what you'll need:
- 1/2 cup of coconut flour
- 1/2 cup of rice flour
- 1/2 cup of ground almonds/almond meal
- 3/4 cup of brown sugar*
- 150g of butter, cold & cubed
- 1tsp of cinammon
- 1tsp of baking powder
- Fruit: 850g large tin of Black Doris plums, 1 large tin (or 2 smalls) of apricots - both drained**
*I am going to experiment with coconut sugar instead of brown sugar next time for a healthier option.
**This topping could be used for any number of fruit but these are what we chose here. The plum juice was too good to just pour down the drain so we set it aside and mixed it with water/sparkling water like cordial to have with our pudding... even better :)
- First of all combine your 3 flours in a large bowl.
- Add your cubed butter and squashing it between your thumb and fingers, gently rub it in till it resembles fine sand - you could do this in a food processor as well, but we don't have one yet and I actually find crumble making quite therapeutic.
- Next mix your sugar, cinnamon and baking powder in - voila! Crumble topping done.
4. Line your crumble dish with the fruit, cut up any pieces that are too big, then top with the crumble mixture.
5. Bake in the oven at 170 degrees C for around 30 minutes, oven temperatures vary though so just be aware that when it smells done and delicious, it probably is. It should be lightly golden on top and some of the juices may well ooze up the side of the dish. Yum!
NOTE: The crumble can be refrigerated if made ahead of time until required - I quite often put it in the oven once we take the dinner out so it is fresh and piping hot for dessert. To take it to a friend's house, I have also made the topping ahead of time, put that in a sandwich bag and simply opened the tins and assembled before cooking - this saves any unnecessary juice getting spilled on the floor of the car or in your lap!
Enjoy your delicious crumble with vanilla ice cream or plain yoghurt and relish the oohs, aahs and yummy noises that will come from everyone eating it :)
Love Holly x