Gluten free and Grain free Fabulous Fruit Crumble
This Gluten free fabulous fruit crumble is a very quick and simple dessert to make, using whatever fruit you have to hand. For a sweeter finish, include banana, dates or apple.
Just cut your fruit of choice into chunks, and stew in a covered pot with a dash of water until fruit is soft enough to mash. To thicken the mixture, add cornflour dissolved in a little water. The trick here is to remove the pot from the heat before stirring in the cornflour. It will then thicken nicely.
Transfer the mixture to a well-greased oven dish.
To make the crumble, you will need:
- coconut oil
- coconut sugar
- an egg
- a pinch of salt
Mix all the ingredients together and spread the crumble mixture over the fruit. I find that the best way to do this, is to add dollops into the centre and, with your fingers, gently draw the crumble outwards.
Bake in the oven until the fruit starts to bubble and the crumble has turned golden brown.
I served with sour cream, but cream, custard or ice cream would do just as nicely.
- 4 cups of chopped fruit
- 2 tablespoons sour cream (optional)
- 1 tablespoon cornflour
- 1 tablespoon lemon juice or water
- ¼ cup coconut sugar
- 1 cup almonds ground in a food processor or almond meal
- 4 Tbsp coconut oil, melted
- 1 whole egg
- pinch of salt
- Preheat oven to 180°C
- Chop fruit into small pieces and add to a pot filled with ¼ inch water.
- Cover and stew for 5 minutes or until soft.
- Remove from heat and stir in cornflour dissolved in lemon juice or water.
- Stir in sour cream for a creamier flavour (optional).
- Pour into greased baking dish.
- In another bowl, mix together the remaining ingredients until well combined.
- Spoon mixture into centre of baking dish, and spread outwards until as even as possible (spreading with fingers works best).
- Bake in the oven at 180°C for 25-30 minutes or until the fruit bubbles up the sides, and the topping has turned golden brown.
- Serve with sour cream, cream or ice cream as desired.
In 2001, Sharon exchanged life as a successful London lawyer for Australian backpacking adventures. Next stop, Auckland, New Zealand, where she met and married a Kiwi. Sharon retrained as a Secondary School Teacher, teaching in two schools, before taking time out to raise a family. She is a proud mother of three - two girls aged six and three, respectively, and a nine month-old baby boy... Read even more