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Gluten Free Autumn Fruit Crumble

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Gluten Free Autumn Fruit Crumble
Gluten Free Autumn Fruit Crumble

You will need

For the crumble
  • 300g Wholesome Bread Mix
  • 200g butter, cold and cubed
  • 100g sugar (coconut or brown)
  • 100g buckwheat groats (or any GF cereal that needs using up)
  • a pinch of salt

For the fruit
  • 6 cups fruit
  • 2 Tbsp sugar or honey
  • pinch of salt or squeeze of lemon juice
Prep Time 30 minutes
Total Cook Time 1 hour
Difficulty Easy
Ingredients 7
Nut free
Sugar free option
Egg free
Gluten free
Yeast free

When the weather changes, I look forward to the cosy nights in front of the fire and my tummy filled with crumble. Use our simple crumble topping with any of your favourite fruits. You can bake it on its own so you have it ready to sprinkle over warmed stewed fruit to make a quick pudding.

Remember crumble isn't just for a dessert, it is a great breakfast too. Make into jars and keep in the fridge for a quick breakie on the go!

Mix the bread mix and salt together in a bowl or in the food processor. Add the butter and rub together until the mixture resembles bread crumbs. If using the food processor use the pulse setting in short bursts. Stir in the sugar and buckwheat or pulse very briefly altogether.

Squeeze together small hand-fills to make larger clumps. This creates more of a lumpy crumble than a fine even one.

If making the crumble to use later either spread it out on a baking tray and bake at 180°C for 20-25 minutes until golden and crumbly. Store in an airtight jar in a cool place; it will keep for a couple of weeks.

To prepare your fruit:

Put a pinch of salt or a squeeze of lemon juice in to a bowl of water. This stops the fruit browning while preparing it.

Prepare your fruit by pealing, quartering, stoning or and coring the fruit and add the water as you go.

Bring to the boil 1 cup of water and the sugar or honey to the boil. If you have an oven proof dish that is also able to go on the hob, use this to save an extra dish for washing up!

Drain the fruit and add to the pot. Gently cook the fruit until it is soft but still firm.

Drain a little of the excess liquid (if there is any).

Sprinkle the crumble over the fruit and bake in the oven for 20-25 minutes. If your dish is fill, pop a tray underneath to stop the fruit juices overflowing onto the bottom of the oven.

Serve warm or cold and enjoy at any time of the day!

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