Apple and Blackberry Crumble (Gluten Free)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
334 kcal
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Course
Dessert
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Cuisine
North American
Apple and Blackberry Crumble (Gluten Free)
Description
This crumble blends cored, sliced apples and blackberries tossed in lemon juice and sugar to highlight fruit freshness and prevent browning. The topping combines gluten-free rolled oats, almond flour, brown sugar, cinnamon, salt, and melted butter to form a crumbly texture. Baking until the fruit bubbles and topping browns yields a warm dessert with contrasting textures of tender fruit and crunchy crumble.
The dessert can be served warm or at room temperature, allowing the filling to set and avoid runniness. It suits those needing gluten-free options while retaining the rustic appeal of classic fruit crumbles. Variations with other fruits like peach, blueberry, or pear are adaptable using the same method.
Practical considerations include placing the baking dish on a sheet pan to catch drips and covering the topping with foil if browning too fast. Storage is recommended in airtight containers for up to three days refrigerated. The crumble can be made ahead or frozen, before or after baking, to accommodate meal planning.
Ingredients
Crumble Topping
- 1 cup rolled oats gluten free
- ½ cup almond flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup butter melted
Filling
- 6 apple cored and sliced
- 2 cups blackberry
- 1 lemon juiced
- 2 tablespoon sugar
Instructions
- Preheat oven to 350° Grease an 8" (2 quart) baking dish
- In a mixing bowl, whisk together the oats, almond flour, brown sugar, cinnamon and salt to combine.
- Add the melted butter to the oat mixture and mix well. Set aside.
- Squeeze the lemon juice into a large bowl.
- Core and slice apples, adding the slices to the lemon juice and tossing as you go.
- Stir in the sugar
- Add the blackberries to the apple mixture and gently stir to combine
- Spread the fruit mixture evenly into the prepared baking dish
- Spread the crumple mixture evenly over the fruit, covering it.
- Bake in the center of the oven 50-60 minutes, until golden and bubbly
- Allow to cool for 10 minutes before serving.
Notes
- Coat apple slices in lemon juice immediately after slicing to prevent browning.
- You can substitute oats with additional almond flour or all-purpose flour for a crumble without oats.
- Double the recipe to serve more, adjusting baking time accordingly.
- Place the baking dish on a sheet pan to catch any overflow during baking.
- If the topping browns too quickly, cover with foil for the last 5-10 minutes of baking.
- Serve warm or cooled for about 10 minutes to allow the filling to set.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Assemble ahead and refrigerate before baking, or freeze either before or after baking for up to 3 months.
- Use seasonal or preferred fruit combinations, such as peach-blueberry or pear-cranberry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 170mg | 7% |
| Potassium | 282mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 33g | 66% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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