This delicious crumble is made with gluten-free oats. Recently it was discovered that oats don’t actually contain gluten – but because they are generally produced and packaged alongside other gluten products, especially wheat, they often have a certain amount of gluten in them. Great news! I’ve always loved oats but have definitely experienced reactions from them in the past. But Coeliac UK have confirmed that oats are naturally gluten-free, within their parameters of less than 2 parts in 1 million (although not all organizations agree). For me, the gluten-free oats you can now get are definitely ok, and I don’t get any reactions. My favourites are made by Nairns and you can find them in most supermarkets and health stores.
This is a great recipe for everyone, especially little ones. I’ve made the crumble with honey and apple juice instead of sugar, so it won’t cause a ‘sugar hit’. Oats are one of the best slow-release carbohydrates so they helps concentration and brain function. Hazelnuts are particularly rich in omega-9 fatty acid, also known as oleic acid, which boosts the immune system. And the humble apple is a brilliant fruit. High in antioxidants, including vitamins B3, C and beta-carotene, it’s also packed full of a soluble fibre called pectin, which helps to regulate your digestion. Make sure you use lovely ripe blackberries, preferably picked fresh on a leisurely Sunday afternoon…
gluten-free, dairy-free, yeast-free, soya-free, egg-free, seed-free
Serves 4 Preparation time 10 minutes Cooking time 35 minutes
- 2 apples, peeled, cored and cut into chunks
- 225g/8oz/scant 2 cups blackberries
- grated zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp honey
- 1 tbsp apple juice
- 60g/2¼oz/½ cup hazelnuts, chopped
- 175g/6oz/2 cups gluten-free porridge oats
- 3 tbsp olive oil
- 3 tbsp apple juice
- Preheat the oven to 180ºC/350ºF/Gas 4. Put the apples and blackberries in a shallow baking dish and sprinkle with the lemon zest and juice. Drizzle over the honey and apple juice.
- Mix together the hazelnuts, oats, oil and apple juice, then spoon the mixture over the fruit and press down gently.
- Bake for 30 minutes until golden brown, then serve.
I love your sugar free version of crumble, looks delicious!
In Holland we have gluten-free oats from Finland and it’s so great to have a wholesome grain to our gluten-free diet.
You can easily make your own oat flour by blitzing the rolled oats in a food processor.
Hi Linda, Great to hear from you and I’m so pleased you like this. Yes, I’ve been experimenting with oat flour, too (which I’ve been blitzing in my Vitamix machine) and it’s brilliant stuff! Hope life in Holland’s all good Gx
The Curious Baker
This recipe looks great. I love the fact that it’s sugar free. Did the lack of sugar not dry out the crumble?
Hi Lola, Lovely to hear from you and I’m pleased you like this recipe. (For me it worked well despite the lack of sugar because of the honey and apple juice – but see what you think.) I love your blog and it’s great to be in contact. All best, Gracex
This is the best gluten/dairy free crumble recipe I’ve found yet! I had some apples to use up, and had a big bag of plums from the market – I used these in place of blackberries – so a crumble was in order! I used orange juice instead of apple as that’s all I had, and used a fruit/nut/seed mix for the hazelnuts, as that’s all I had too. Delicious
Hi Gemma, Delighted you like this recipe. And your version – using plums with orange juice and a fruit/nut/seed mix sounds delicious! All best, Grace