Desserts Recipes

Summer stone fruit crumble (gluten free)

August 27, 2017
summer stone fruit crumble

During our last workshop in June, we were thrilled with Ophélie to find so many beautiful fruit at the market in Verneuil sur Avre. We had planned to bake several desserts including summer fruit tarts and this gluten free crumble based on the beautiful cookbook Alternative Baker by The Bojon Gourmet. Indeed we explored Alanna’s book when we learnt that one of our attendee was gluten intolerant (not to mention running last minute to the grocery shop to get alternative gluten free flours). So we made sure she could eat something and made two versions for each tart (sweet and savoury). But for the crumble we only did one gluten free version and everyone loved it!

To be honest with you as for the fruit quantities, I have made up a bit for this post compared to the original recipe. As for as I can remember I was just chopping fruit as they came and did not weigh them on the scale but placed them directly into the two gratin dishes until filled. So don’t worry too much if you don’t follow literally the recipe. But if you want the exact same quantities per fruit as per the original recipe (ie 225g for each stone fruit including plums, so 1kg of fruit in total), please do so. Otherwise just improvise with what you have as I did!

at the market

summer stone fruit crumble

Prep time: 10 min / Baking time : 40-45 min

Makes 8-10 servings

Ingredients

Crumble topping

2 cups (200g) almond meal
1/4 cup (35g) white rice flour
1/4 cup (25g) oat flour
1/4 cup (50g) light brown sugar
1/2 tsp fine sea salt
60g cold, unsalted butter, cubed

Fruit

20-30 cherries
10 apricots
3-4 yellow peaches
1 1/2 tbsp cornstarch
1/4 cup (50g) light brown sugar
1/4 tsp fin sea salt

Method

Cut all fruit in large slices and remove their pits. Toss the fruit with the cornstarch, sugar and salt and spread in a gratin dish.

To make the topping, sand all ingredients with your fingers until big chunks are formed, then cover the fruit.

Bake for 40-45 min at 190°C /375°F . Let cool slightly and serve warm with scoops of vanilla ice cream or just like that as we did (we had no ice cream…).

summer stone fruit crumble

As you can see it did not last long…and if you fancy other variations, you can try the following:

Pear, persimmon & hazelnut crumble

Autumnal crumble (apples, pears and plums)

Enjoy and have a good weekend!

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