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Gluten free crumble recipe


After inviting my friends for dinner, I needed to find a completely gluten free dessert.  I set to task with my Mrs Beeton’s cookery book to see if she could inspire me.  I converted an old crumble recipe as follow:


4 oz butter (cold)
6 oz Flour (I used a combination of corn flour and gram flour and ground almonds)
3 oz of sugar (you can use any type of sugar – I used golden caster sugar and some brown sugar)
3 gluten free ginger snap biscuit crumbs (Lazy Days brand) whizzed up in the processor
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
A little water to add to the fruit before cooking
16oz of fruit (frozen is fine) I used frozen and added a few apples and blackberries which I had in the fridge, you can use up any odd bits of fruit, rhubarb works well with strawberries.

Oven preheated to 150 (gas)

In an oven proof dish, add a selection of fruits to fill 2/3 of the way up.

In a large bowl add the butter, sugar and flour mix and rub together to form breadcrumbs.  Once you have achieved this, add the spices and biscuit crumbs and mix together gently,  poor the crumb mixture over the fruit making sure all the fruit is covered.  Press down to compact the mixture.

Cook for 30mins or until brown and bubbling (middle of oven).

Serve with booja booja ginger ice cream.  Yummy!!!

From → Top tips

  1. Gluten-free Medley permalink

    I like the idea of using ginger snap crumbs instead of oats for the topping! I’m going to try it next time I make a crumble…

  2. Gluten-free Medley permalink

    Not yet… but I have to go grocery shopping today. I think I’ll pick up some ginger snaps and give it a whirl for tonight’s dinner. How did you do the GF sponge bottom? My husband loves lemon meringue pie… Is the recipe posted on your blog?

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