Gluten-free Apple & Berry Crumble
A cosy, fruit-filled crumble with a crisp oat‑and‑almond topping — naturally gluten‑free and brilliant warmed with custard or cream.
A proper, no-fuss gluten‑free crumble that hits all the comfort‑food buttons: tart apples, sweet berries and a crunchy oat‑and‑almond topping. It’s forgiving, quick to pull together and brilliant when you want pudding without faff.
Make it for a midweek pud or a relaxed dinner party. Serve warm with custard, double cream or a scoop of vanilla ice cream — all three are excellent choices and depend entirely on how indulgent you’re feeling.
Ingredients
- 600 g cooking apples — peeled, cored and sliced
- 300 g mixed berries — fresh or frozen
- 175 g caster sugar — divided: 75 g for the filling and 100 g for the topping
- 15 g cornflour
- 15 ml lemon juice — about 1 tbsp
- 5 ml vanilla extract — about 1 tsp
- 5 ml ground cinnamon — optional
- 0 ml salt — divided between filling and topping
- 150 g gluten-free plain flour
- 100 g gluten-free rolled oats
- 100 g ground almonds
- 150 g unsalted butter — cold, diced
Equipment
- 20 x 30 cm ovenproof dish
- food processor (optional, for topping)
Instructions
Heat the oven to 180°C fan/200°C conventional. Put a 20 x 30 cm ovenproof dish to one side.
Make the fruit filling: in a large bowl toss the sliced cooking apples and mixed berries with 75 g caster sugar, the cornflour, lemon juice, vanilla extract, ground cinnamon (if using) and a pinch of the salt. Tip the fruit into the prepared ovenproof dish and spread out in an even layer.
Make the crumble topping: put the gluten-free plain flour, gluten-free rolled oats, ground almonds, 100 g caster sugar and the remaining pinch of salt in a bowl. Add the cold diced unsalted butter and rub it in with your fingertips until the mix resembles coarse breadcrumbs with some pea-sized clumps. (If you prefer, pulse in a food processor for 6–8 short bursts.)
Scatter the crumble topping evenly over the fruit, pressing a few handfuls down lightly so some larger clumps form. Place the dish on the middle shelf of the oven and bake for 35–40 minutes until the topping is golden and the fruit is bubbling at the edges.
Remove from the oven and leave to rest for 10 minutes before serving — this helps the filling thicken so it isn't too runny.
Tips
- Use a mix of tart apple and sweet berries for the best balance — Bramley or other cooking apples are perfect if you have them.
- Keep the butter cold when making the topping; if it softens, pop the bowl in the fridge for 10 minutes then continue rubbing.
- For extra crunch, press a few handfuls of the topping firmly onto the fruit so there are larger clumps after baking.
- If using frozen berries, add them straight from the freezer to avoid a soggy filling. Increase bake time by 5–7 minutes if needed.
- Leftovers keep in the fridge for 2–3 days and reheat well in a moderate oven (160°C fan/180°C conventional) for 12–15 minutes.
Substitutions
gluten-free rolled oats → extra gluten-free plain flour 80 g
Noticeably differentground almonds → finely chopped hazelnuts 100 g
Stays closeunsalted butter → cold dairy-free block margarine 150 g
Stays closemixed berries → 300 g chopped pears or sliced plums
Noticeably different
Nutrition
Per serving · estimated
- 630
- Calories
- 7 g
- Protein
- 79 g
- Carbs
- 31 g
- Fat
- 6 g
- Fibre
- 41 g
- Sugar
- 170 mg
- Sodium
FAQ
Can I make the crumble ahead?
Yes — prepare the fruit and topping separately, cover and chill for up to 24 hours. Top the fruit with the topping and bake from chilled, adding a few extra minutes to the cook time.
How can I make the topping extra crunchy?
Use a mix of oats and ground nuts and press some of the mixture down before baking so it forms clumps. A short blast in a hot oven at the end will also crisp the top.
Is this suitable for coeliacs?
Only if every ingredient is certified gluten‑free (notably the oats and the plain flour). Check labels carefully for cross‑contamination warnings.
Can I reduce the sugar?
Yes — you can reduce the added sugar by about 25% without major loss of flavour, especially if your fruit is very ripe. The filling may be slightly less glossy.
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