Cooking and Serving: 50 minutes | 6 servings
Ingredients
How to make a gluten free fruit crumble
Description
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6 servings
Ingredients
How to make a gluten free fruit crumble
Instructions
FOR THE CRUMBLE TOPPING
¾ cup (105 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blends).
½ teaspoon xanthan gum, omit if your blend already contains it.
¼ cup (25 g) certified gluten free old-fashioned rolled oats.
¼ cup (50 g) granulated sugar.
¼ teaspoon kosher salt.
¼ cup (55 g) packed light brown sugar.
6 tablespoons (84 g) unsalted butter, melted and cooled.
FOR THE FRUIT FILLING
3 tablespoons (27 g) tapioca starch/flour.
¼ cup (50 g) granulated sugar.
Pinch kosher salt.
FOR A BERRY FILLING
8 ounces blueberries, washed.
8 ounces raspberries, washed.
1 ½ pounds strawberries, washed and hulled.
FOR A STONE FRUIT FILLING
1 ¾ pounds stone fruits, washed, pitted, and sliced.
Preheat your oven to 375°F. Grease an 11-inch x 7-inch rectangular or oval.
baking dish (or a 9-inch x 9-inch square pan) and set it aside.
FIRST, PREPARE THE CRUMBLE TOPPING.
In a medium-sized bowl, place the flour, xanthan gum, oats, granulated sugar,.
and salt, and whisk to combine. Add the brown sugar, and mix to combine,.
working out any lumps in the brown sugar.
Add the butter, and mix to combine well. The mixture will be thick. Place the.
bowl in the refrigerator to chill for about 10 minutes or until firm (or the.
freezer for about 5 minutes).
TO MAKE THE FILLING FOR ANY SORT OF FRUIT
In a large bowl, place the tapioca starch, sugar, and salt, and whisk to.
combine well. Add the berries or stone fruit, and toss to coat. Transfer the.
filling to the prepared baking dish, and spread it into an even layer.
Remove the crumble topping from the refrigerator and break it up into large.
chunks with a fork. Scatter the topping in an even layer all over the top of.
Press gently on the crumble topping to ensure that it adheres.
IF YOU’RE MAKING A BERRY CRUMBLE.
Place the uncovered baking dish in the center of the preheated oven and bake.
for about 30 minutes, or until the fruit is bubbling and the crumble topping.
is lightly golden brown.
Remove from the oven and serve warm.
IF YOU’RE MAKING A STONE FRUIT CRUMBLE.
Spray the underside of a piece of aluminum foil with cooking spray, then.
cover the baking dish tightly with the foil. Place it in the center of the.
preheated oven and bake for 20 minutes.
Remove the foil and continue to bake until the crumble topping is golden.
brown and the fruit is fork tender (about another 15 minutes).
Remove from the oven and serve warm.
TO MAKE THE FILLING FOR ANY SORT OF FRUIT
In a large bowl, place the tapioca starch, sugar, and salt, and whisk to.
combine well. Add the berries or stone fruit, and toss to coat. Transfer the.
filling to the prepared baking dish, and spread it into an even layer.
Remove the crumble topping from the refrigerator and break it up into large.
chunks with a fork. Scatter the topping in an even layer all over the top of.
Press gently on the crumble topping to ensure that it adheres.
IF YOU’RE MAKING A BERRY CRUMBLE.
Place the uncovered baking dish in the center of the preheated oven and bake.
for about 30 minutes, or until the fruit is bubbling and the crumble topping.
is lightly golden brown.
Remove from the oven and serve warm.
IF YOU’RE MAKING A STONE FRUIT CRUMBLE.
Spray the underside of a piece of aluminum foil with cooking spray, then.
cover the baking dish tightly with the foil. Place it in the center of the.
preheated oven and bake for 20 minutes.
Remove the foil and continue to bake until the crumble topping is golden.
brown and the fruit is fork tender (about another 15 minutes).
Remove from the oven and serve warm.