This fruit crumble is a super quick and easy recipe to prepare. It is versatile and suitable for any season. For the compote, use fruit such as pears or apples and top it up with seasonal fruit such as blueberries, raspberries, peaches, plums, oranges and cherries.
A great variety of gluten-free flours, ground almonds, oats and coconut flour can be used for the crumble mix to give that extra nutty and exciting flavour.
The crumble keeps rather well in the fridge for at least a couple of days, even when baked, and you can simply warm it up for when you want to indulge in this delicious dessert.
Ingredients
for 4 portions, preparation time 15 minutes, cooking time 25-30 minutes:
For the fruit compote
- 2 royal gala apples
- Frozen berries
- 1 tsp cinnamon
- 10 / 20gr sugar (depends on the sweetness of the apples)
- lime, zest and juice
For the crumble mix
- 100g gluten-free flour
- 50g coconut flour
- 50g sugar
- 50g butter
- ½ teaspoon bicarbonate of soda
- salt
Method
1 – For the fruit compote, roughly chop the apples (about 3cm cubes), place them in a saucepan with cinnamon, sugar, zest and juice of a lime and a couple of tablespoons of water. Cook it over low heat, occasionally stirring, making sure the juices don’t caramelize – if so, add a few more tablespoons of water. When the apples are still “al dente”, turn off the heat.
2 – For the crumble, in a large bowl, combine the gluten-free plain flour, coconut flour, sugar, salt and bicarbonate of soda and mix well. Then add the butter cut into chunks, and work with your hands, crumbling the butter between the flours until you get the consistency of wet sand.
3 – In a pan (you can use a small single-portion tray or a larger baking tray), arrange the cooked apples, frozen berries and cover with plenty of crumble mix. Bake for about 25-30 minutes at 180° C, or until the crumble is golden brown. It can be served as it is or topped with ice cream.
Tips
- To extract all the juice from the lime, heat it for a few seconds in the microwave or hot water. In this way, you will be able to squeeze about 10% more lime juice.
- When working the flour and butter, try to use only the tips of your fingers to prevent the heat of the palm from melting the butter.
