Gluten-Free Fruity Crumble

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


For the crumble topping:
70 grams Butter, unsalted
6 tablespoons Rice Flour
1 Lemon, juice only
2 tablespoons Cane Sugar
2 tablespoons Dessicated Coconut, medium
For the base:
1/2 teaspoon Cane Sugar
50 grams Almonds, flaked
1 Lemon, juice only


For the crumble topping: Use a food processor to pulse the ingredients till it resembles crumbled dough pieces.
For the base: Butter the base of a 2 serving baking dish. Chop fruit to desired chunk size and toss together with the remaining base ingredients.
Assembly: Layer base into baking dish and cover with crumble topping. Bake in a pre-heated oven at 200 degrees Celsius for 10 minutes, then use a fork to shuffle the crumble topping lightly and bake for another 10 minutes at 175 degrees Celsius (or until topping is golden brown).




One day, I found myself with only two pieces of fruit left in the fridge, namely one apple and one nectarine, which I was planning on virtuously eating raw as part of lunch when I realised with glee that I also had the makings of a crumble topping

The result was this two-serving gluten-free crumble, which I have to say, it was one of the tastiest I've ever made.

As Isadora Duncan said:
"Virtuous people are simply those who have not been tempted sufficiently..."

Well, I was tempted, and my resistance crumbled :-)




Thursday, February 18, 2010 - 4:04am


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