When the temperature starts to drop and the rain is drumming a constant rhythm on the windows there is nothing like a nice hot dessert to give you that comfort food hug. This one came about from wanting to use up some of the fruit from the freezer.
Crumble has to be one of the most popular and best loved desserts in the UK, in America and Canada they call it crisp which fits so well too.
This is just slightly different on a normal crumble but just as delicious.
Any type of crumble can be delicious and converting it to vegan and gluten-free is so simple.
It is also so versatile as any fruit can be used. You could either use seasonal fruit throughout the year or frozen and tinned fruits. Below are some combinations that work well.
- Apple
- Apple & blackberry
- Plum
- Rhubarb
- Rhubarb & strawberry
- Gooseberry
- Peaches
- Nectarines
I suppose this is like a crumble pie, this is good news for me as I love the crumble part. It is also a quick and simple dessert to make.
I hop you like the recipe as much as my family did.
Ingredients needed
Gluten-free flour There are so many gluten-free brands to choose from such as Dove Farm. I prefer one from a company called Eurostar. There is also a recipe on the blog to make your blend.
Hazelnuts You could use a variety of different nuts for this such as almonds, cashews or peanuts but I prefer the taste of hazelnuts, they also make a great flour addition. Hazelnut flour could also be used or ground almonds. The nuts do not have to be skinned
Brown Sugar This gives a much better flavour than the white as it gives you a slight caramel flavour.
Butter Using soft vegan butter is not an option here, you need the block type and it needs to be cold and straight from the fridge and cut into small cubes.
Fruit I needed to use up nectarines, peaches and raspberries which is where I came up with the peach melba flavour, plums or a combination of blackberry and apples.
Notes
- If you do not have a grinder for the hazelnuts then place them in a bag and crush them using a rolling pin.
- If you don’t have nectarines you could use plums or apples, whatever you like prefer or have available.
How long does it keep?
This will keep for 3 days if stored in an airtight container. You could also freeze it for up to 3 months if tightly wrapped in cling film.
- Preparation Time 15 Minutes
- Baking Time 50-55 Minutes
- Serves 6-8
- Author Karran Minchinton
Ingredients
Instructions
- Preheat the oven to 175C and line the bottom of a 9 inch loose bottomed pan with baking parchment.
- Grind the hazelnuts until very fine. In a large bowl add the flour, brown sugar, cinnamon and salt, next add the ground hazelnuts.
- Cut the butter into cubes and add to the dry mix. Either using your fingertips or a pastry cutter blend the butter into the flour mix. The mixture should hold together if not add a drop of water.
- Press 3/4s of the mixture evenly into the bottom of the prepared pan and bring it slightly up the sides. Place it into the oven and bake for 15 minutes.
- Once removed from the oven let is chill slightly
- Arrange the peaches / nectarines on top of the cooked tart case covering the entire base and sprinkle over the raspberries.
- Add the 30 g of plain flour to the remaining mix and rub in. Sprinkle the mixture over the top of the fruit and then dot the 2 tbs of cold butter over the top.
- Return to the oven and bake for 35-40 minutes until golden brown. Leave in the tin for 15 minutes. Remove from the pan and serve with some delicious vegan vanilla custard or dairy-free cream.
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup
- Peach Melba & Hazelnut Crumble Cake
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments.