gluten-free crumble Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg gluten-free crumble Archives | GFF Magazine https://gffmag.com 32 32 Gluten-Free Peach and Blueberry Crumble Recipe https://gffmag.com/gluten-free-peach-and-blueberry-crumble-recipe/ https://gffmag.com/gluten-free-peach-and-blueberry-crumble-recipe/#respond Thu, 10 Sep 2020 21:23:11 +0000 https://gffmag.com/?p=211977 Read More]]>
Print

The secret to Jennifer Esposito's juicy, bubbling baked fruit success is to use ripe peaches. If yours are too firm, add 1⁄4 cup water to the fruit mix before putting the mixture in the baking dish.
Servings 6
Calories 407kcal

Ingredients

  • 1 1⁄4 cup gluten-free flour mix of choice
  • 6 tablespoons sugar preferably organic evaporated cane juice
  • 1⁄4 teaspoon freshly ground vanilla bean or 1⁄2 teaspoon gluten-free pure vanilla extract
  • 3⁄4 teaspoon Himalayan salt or kosher salt
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons maple syrup
  • 7 ripe but firm peaches cut into 1⁄2-inch wedges
  • 1 cup fresh blueberries
  • 1⁄2 cup cold butter substitute or solid coconut oil cut into bits
  • 1⁄4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F and grease an 8-inch square baking dish with butter substitute.
  • In a large bowl, mix together 1⁄4 cup of the flour, 2 tablespoons of the sugar, the vanilla, and 1⁄4 teaspoon of the salt. Stir in the lemon zest and juice and 2 tablespoons of the maple syrup. Add the peach wedges and stir to coat evenly. Gently fold in the blueberries. Spoon the mixture into the prepared baking dish. Set aside.
  • Combine the remaining 1 cup flour, the butter substitute, the remaining 2 tablespoons maple syrup, remaining 4 tablespoons sugar, remaining 1⁄2 teaspoon salt, and the cinnamon in a large bowl and mix well with your hands until the mixture forms big chunks. Crumble the mixture over the fruit.
  • Bake until the fruit is bubbling and juicy and the crumble is lightly browned, 45 to 50 minutes. Serve warm or at room temperature.

Nutrition

Calories: 407kcal | Carbohydrates: 60g | Protein: 4g | Fat: 20g | Saturated Fat: 16g | Sodium: 292mg | Potassium: 381mg | Fiber: 6g | Sugar: 38g | Vitamin A: 584IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg

Photo: Maren Caruso

]]> https://gffmag.com/gluten-free-peach-and-blueberry-crumble-recipe/feed/ 0 Gluten-Free, Dairy-Free Vegan Cranberry Pear Crumble Recipe https://gffmag.com/gluten-free-dairy-free-hazelnut-flour-crumble-recipe/ https://gffmag.com/gluten-free-dairy-free-hazelnut-flour-crumble-recipe/#comments Wed, 10 Apr 2019 17:35:21 +0000 https://gffmag.com/?p=200425 Read More]]> In this quick, supercozy gluten free, dairy free crumble recipe, tangy cranberries, maple-roasted pears, and a crumbly hazelnut topping infused with the warmth of cinnamon and nutmeg are perfectly partnered with dairy-free vanilla ice cream.

Print

This crumble is best the day it’s made, but leftovers keep, refrigerated airtight, for 3 days and make a great breakfast with a scoop of yogurt. If you prefer dairy butter, use an equal amount of cold unsalted butter and increase the salt in the crumble to 1/2 teaspoon.
Course Dessert
Servings 8 people

Ingredients

FOR THE FILLING

  • 6 medium firm-ripe pears, such as Bartlett (about 2 pounds)
  • 11/2 cups fresh or unsweetened frozen cranberries halved if large
  • 1/4 cup maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch

FOR THE CRUMBLE

  • 3/4 cup hazelnut flour
  • 1/2 cup gluten-free old-fashioned rolled oats
  • 2 tablespoons tapioca flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons cold vegan butter we like Miyoko’s Creamery Cultured Vegan Butter, diced
  • 1/2 cup finely chopped hazelnuts optional
  • Vegan vanilla ice cream for serving (optional)

Instructions

  • Make the filling: Position a rack in the lower third of the oven and preheat to 350ºF. Peel, halve, and core the pears and cut into 1/2-inch-thick wedges. Place them in a large bowl with the cranberries, maple syrup, lemon juice, and cornstarch and toss to combine. Scrape the fruit into a 10-inch round or 9-inch square baking pan and bake until the fruit bubbles, about 30 minutes. Give the fruit a gentle stir to redistribute.
  • Make the crumble: In the bowl of a stand mixer or in a large bowl, combine the hazelnut flour, oats, tapioca flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold vegan butter and beat on low with the paddle attachment or rub with your fingertips until the butter is worked in and the mixture forms large, moist clumps, taking care not to overmix. Stir in the hazelnuts. Chill until needed.
  • Evenly crumble the topping over the baked fruit, keeping some pieces in hazelnut-size chunks. Bake until the fruit is bubbling vigorously and the topping is a deep golden brown, 25 to 35 minutes. Let cool slightly. Serve warm with ice cream.

Recipe and photography Alanna Taylor-Tobin

]]> https://gffmag.com/gluten-free-dairy-free-hazelnut-flour-crumble-recipe/feed/ 3