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!
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)
