I was recently sent some lovely bits from Delicious Alchemy, a fab gluten free brand which I first noticed at the Good Food Show Birmingham. As I also had lots of spare fruit left from my Abel and Cole box, I decided to combine the two and attempt a gluten and dairy free crumble using their gluten free oats. I’ve seen lots of recipes but lots use brown sugar (which I try to restrict)so I set myself a challenge of making it without. I was actually pretty impressed with how it turned out! I always like to offer options with recipes since I know some of you can tolerate different things, so I’ve included basic ingredients and extra things you can add to make the recipe even healthier!
Ingredients
- 2 apples, peeled and chopped.
- 2 pears, peeled and chopped.
- 1 large cup of Delicious Alchemy’s Gluten Free Oats. (these are currently on sale so grab a bargain!)
- 2 tablespoons of coconut oil (or Dairy Free butter.)
- 1 tablespoon of Pumpkin Pie Spice Mix (I used Steenberg’s from my Lifebox but you can easily substitute for regular cinnamon)
Optional Modifications to Pimp Your Crumble!
- 1 tablespoon of Linwoods flaxseed powder (a great anti-inflammatory)
- Whole Plus do healthy crumble toppers which contain a mix of dates, maca and other superfoods. If you have issues with a fibre, don’t chuck the whole tub on at once!
- 1 tablespoon of nut butter for added fat and omega 3s.
Note: I did try grating some dark chocolate on top but I couldn’t taste it at all so I omitted it from the recipe. I don’t really think it’s needed but if you fancy adding it, let me know how you get on.
Method
- Peel and cut the apples and pears. Place them in a baking dish and sprinkle 1-2 teaspoons of pumpkin pie spice mix over the top.
- Heat up two tablespoons of coconut oil (quickest way to do this it to put it in a mug and heat for 30 seconds in the microwave)
- In a seperate dish, mix 1 cup of the oats with the coconut oil. Mix until the oats are coated.
- Add the oat mix to the fruit (don’t worry if every piece isn’t coated with the oil) You can mix it in a little so you don’t have 2 completely seperate layers.
- Sprinkle on any extra ingredients, such as crumble toppers or flaxseed powder.
- Bake for 30 minutes on 200 degrees.
It only took me 12 attempts to write on the chalkboard labels and it still looks like a 5 year old wrote them!
You can serve this with dairy free cream (I like oatly) as a desert, or reheat for a breakfast treat (I’ve added mine to my daily Nutribix)
