Updated 16th November 2023
With the chillier days approaching, I thought it would be a nice time to share with you this quick and easy gluten free plum crumble recipe. The Perfect tummy warming, comforting pudding, that can be popped together in no time at all.
Recently, and just for a change, I’ve made fruit crumbles using half gluten free flour and half ground almonds. The result it lovely, as the addition of ground almonds, gives you a slightly denser crumble, which is extremely delicious and very moreish.
Ingredients (Serves 4)
For the crumble topping
75g (3oz) gluten free plain/all purpose flour
75g (3oz) *ground almonds
75g (3oz) chilled butter, cubed (salted or unsalted)
50g (2oz) caster sugar
Demerara sugar to sprinkle over the top
For the fruit filling
675g (1.5lb) Plums
Sugar to taste, as the sweetness of the fruit will vary
Method
Preheat the oven to 190C/375F/Gas 5/Fan 170C.
Wash, halve and remove the stones from the plums and then pop them into a large pan. Add a very small amount of cold water, and then gently poach the plums on a medium heat for about 5 minutes.
Once the plums have softened, sweeten to taste with sugar. Whilst you don’t have to cook the plums first, I always do as I find it’s easier to check for sweetness prior to baking.
Remove the pan from the heat and carefully transfer the stewed plums into a deep ovenproof dish, that is approximately 1.1litre (2pt) capacity. Set to one side to cool.
In a large bowl, blend together the gluten free flour and ground almonds. Add the cubed butter, and gently rub in until it resembles coarse breadcrumbs. Stir through the sugar. Pop the crumble mixture into the fridge if you feel the plums need to cool for a little longer.
Scatter the crumble mixture evenly over the plums.
Sprinkle Demerara sugar over the top and pop into the oven.
Bake for 45-50 minutes until golden brown and the crumble is fully baked. Remove from the oven. Enjoy!
Recipe notes and suggestions:
I’m a huge crumble and *custard fan. However, as we all know, it’s also amazing with a really food vanilla *ice cream, clotted cream, nice thick double cream, or lightly whipped and ever so slightly sweetened fresh cream. Or of course whatever grabs you!
It’s always best to allow the fruit to cool before scattering over the crumble as it prevents the crumble from being soggy.
The dried crumble mixture prior to being baked (without the fruit) can be frozen. Just pop it into a freezer bag, seal, label it ‘gf crumble’ and freeze. It’s really handy to have a bag of crumble on hand to throw together a pudding at a drop of a hat. It will be OK in the freezer for up to 2 months.
The fruit can be sweetened, and the crumble can be made using a sugar free alternative, making it suitable for diabetics.
And finally, replace the butter for a dairy free option, should you require a dairy free pud.
Thanks for checking out this recipe. Any questions don’t hesitate to get in touch.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ gluten or ‘unsuitable for coeliacs’ warnings.
