Tag Archives: crumble

Gluten-Free & Dairy-Free Apple, Blackberry & Hazelnut Crumble

This delicious crumble is made with gluten-free oats. Recently it was discovered that oats don’t actually contain gluten – but because they are generally produced and packaged alongside other gluten products, especially wheat, they often have a certain amount of gluten in them. Great news! I’ve always loved oats but have definitely experienced reactions from them in the past. But Coeliac UK have confirmed that oats are naturally gluten-free, within their parameters of less than 2 parts in 1 million (although not all organizations agree). For me, the gluten-free oats you can now get are definitely ok, and I don’t get any reactions. My favourites are made by Nairns and you can find them in most supermarkets and health stores.

This is a great recipe for everyone, especially little ones. I’ve made the crumble with honey and apple juice instead of sugar, so it won’t cause a ‘sugar hit’. Oats are one of the best slow-release carbohydrates so they helps concentration and brain function. Hazelnuts are particularly rich in omega-9 fatty acid, also known as oleic acid, which boosts the immune system. And the humble apple is a brilliant fruit. High in antioxidants, including vitamins B3, C and beta-carotene, it’s also packed full of a soluble fibre called pectin, which helps to regulate your digestion. Make sure you use lovely ripe blackberries, preferably picked fresh on a leisurely Sunday afternoon…

gluten-free, dairy-free, yeast-free, soya-free, egg-free, seed-free

Serves 4     Preparation time 10 minutes     Cooking time 35 minutes

  • 2 apples, peeled, cored and cut into chunks
  • 225g/8oz/scant 2 cups blackberries
  • grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 1 tbsp apple juice
  • 60g/2¼oz/½ cup hazelnuts, chopped
  • 175g/6oz/2 cups gluten-free porridge oats
  • 3 tbsp olive oil
  • 3 tbsp apple juice
  1. Preheat the oven to 180ºC/350ºF/Gas 4. Put the apples and blackberries in a shallow baking dish and sprinkle with the lemon zest and juice. Drizzle over the honey and apple juice.
  2. Mix together the hazelnuts, oats, oil and apple juice, then spoon the mixture over the fruit and press down gently.
  3. Bake for 30 minutes until golden brown, then serve.

Gluten-Free & Dairy-Free Plum Crumble


It’s well worth making the effort to use fruit sugar, or xylitol, for the crumble if you can get hold of it. Both have a much lower GI (refined sugar is usually at least 5x higher) making this a healthier version of crumble. Plums themselves are high in fibre so they’re a great fruit to eat – and this recipe makes them very moreish!

gluten-free, wheat-free, dairy-free, yeast-free, soya-free, nut-free, seed-free, egg-free, citrus-free

Preparation time 5 minutes  cooking 20-25 minutes  serves 4

Ingredients:

  • 50g dairy-free margarine
  • 1kg plums, halved and and pitted
  • 6-8 tbsp runny honey
  • 4 star anise

topping:

  • 150g rice flour
  • 25g buckwheat flour
  • 25g gram flour
  • 100g chilled dairy-free margarine, cut into small cubes
  • 75g fruit sugar or xylitol
  1. Preheat the oven to 180ºC/350ºF/Gas 4.
  2. Heat the margarine in a large, heavy-based saucepan over a medium heat. Add the plums and cook, stirring occasionally, for 5 minutes. Add the honey, depending on the sweetness of the plums, and the star anise  and cook for a further 10 minutes, stirring occasionally.
  3. Meanwhile, make the crumble. Sift the flours into a large mixing bowl and add the sugar. Add the butter and, using cold fingertips, rub it into the flours and sugar until the mixture resembles fine breadcrumbs. You can also do this in a food processor: simply sift the flours into the bowl, add the sugar and the margarine and blend briefly until the mixture resembles fine breadcrumbs.
  4. Spoon the plum mixture in a 2.5-litre ovenproof dish, removing the star anise as you find them. Crumble the topping mixture over the plums, making sure all the plums are covered.
  5. Bake for 20-25 minutes until browned on top. Remove from the oven and serve immediately.