A crumble isn't a crumble if the topping isn't right... am I right?
I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling. Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!
In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb
There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! This year I made my garden into a kitchen one including a variety of different herbs, vegetables and fruit; rhubarb being one.
Summer 2018 has been beautifully long in the UK, filled with hot sunshine and al fresco dining, but I am now ready for the crisp air of the first real autumn days, when I can layer up with warm knits, dig out my knee-high boots and enjoy those leaf-kicking trips in the park with my son followed by a bowl of our favourite guilt free autumn/winter comfort food.
So what better day to share this with you than on the first day of autumn...
INGREDIENTS (serves 6-8)
Crumble Topping
240g Korasan Flour (or any gluten free flour of choice)
90g gluten free rolled oats
135g coconut sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
large pinch of salt
160g vegetable spread, melted and cooled
1. Apple & Blackberry Filling
4 large cooking apples, peeled (optional – I keep the skin on), cored and sliced into eighths
1 teaspoon ground cinnamon
60g coconut sugar
50g blackberries
2. Apple & Rhubarb Filling
4 large cooking apples, peeled (optional – I keep the skin on), cored and sliced into eighths
1 teaspoon ground cinnamon
60g coconut sugar
1 bunch of rhubarb* (chopped and stewed)
Vanilla ice cream or custard, for serving (I am in the ice-cream camp all the way!)
Preheat your oven to 180°C and grease a 33 x 22cm (13 x 9-inch) baking dish.
First, prepare the crumble topping. In a medium-sized bowl, mix with a fork to combine the flour, oats, brown sugar, cinnamon, nutmeg and salt. Add the vegetable spread, and mix to combine well. The mixture will be almost dough-like. Place the bowl in the fridge to chill for 15mins.
To make the filling, line the baking tray with apples and sprinkle over the blackberries/rhubarb, coconut sugar and cinnamon.
Remove the crumble topping from the fridge and break it up into small crumbly pieces with a fork. Scatter the crumble topping in an even layer all over the top of your chosen filling pressing gently to ensure that it sticks to the filling a little.
Cover the baking dish with foil and place it in the oven. Bake for 25 minutes, remove the foil, and continue to bake until the crumble topping is golden brown and the apples tender (about another 15 minutes).
Remove from the oven and leave it to rest for 10mins, serve warm with a scoop of vanilla ice cream or custard.
* Place the chopped rhubarb in a saucepan with 1 tablespoon of coconut sugar and 5 tablespoons of water, bring to the boil then simmer for 4-5mins until the rhubarb is soft and still holding its shape.
** Coconut sugar is my preferred unrefined sugar option for a lot of my recipes due to the depth and subtle caramel taste it gives.
I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling. Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!
In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb
There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! This year I made my garden into a kitchen one including a variety of different herbs, vegetables and fruit; rhubarb being one.
Summer 2018 has been beautifully long in the UK, filled with hot sunshine and al fresco dining, but I am now ready for the crisp air of the first real autumn days, when I can layer up with warm knits, dig out my knee-high boots and enjoy those leaf-kicking trips in the park with my son followed by a bowl of our favourite guilt free autumn/winter comfort food.
So what better day to share this with you than on the first day of autumn...
INGREDIENTS (serves 6-8)
Crumble Topping
240g Korasan Flour (or any gluten free flour of choice)
90g gluten free rolled oats
135g coconut sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
large pinch of salt
160g vegetable spread, melted and cooled
1. Apple & Blackberry Filling
4 large cooking apples, peeled (optional – I keep the skin on), cored and sliced into eighths
1 teaspoon ground cinnamon
60g coconut sugar
50g blackberries
2. Apple & Rhubarb Filling
4 large cooking apples, peeled (optional – I keep the skin on), cored and sliced into eighths
1 teaspoon ground cinnamon
60g coconut sugar
1 bunch of rhubarb* (chopped and stewed)
Vanilla ice cream or custard, for serving (I am in the ice-cream camp all the way!)
Preheat your oven to 180°C and grease a 33 x 22cm (13 x 9-inch) baking dish.
First, prepare the crumble topping. In a medium-sized bowl, mix with a fork to combine the flour, oats, brown sugar, cinnamon, nutmeg and salt. Add the vegetable spread, and mix to combine well. The mixture will be almost dough-like. Place the bowl in the fridge to chill for 15mins.
To make the filling, line the baking tray with apples and sprinkle over the blackberries/rhubarb, coconut sugar and cinnamon.
Remove the crumble topping from the fridge and break it up into small crumbly pieces with a fork. Scatter the crumble topping in an even layer all over the top of your chosen filling pressing gently to ensure that it sticks to the filling a little.
Cover the baking dish with foil and place it in the oven. Bake for 25 minutes, remove the foil, and continue to bake until the crumble topping is golden brown and the apples tender (about another 15 minutes).
Remove from the oven and leave it to rest for 10mins, serve warm with a scoop of vanilla ice cream or custard.
* Place the chopped rhubarb in a saucepan with 1 tablespoon of coconut sugar and 5 tablespoons of water, bring to the boil then simmer for 4-5mins until the rhubarb is soft and still holding its shape.
** Coconut sugar is my preferred unrefined sugar option for a lot of my recipes due to the depth and subtle caramel taste it gives.
Like It? Tried It? Tweaked It? Let me know!
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