Oscar H. Hanson House B&B

Get Ready to Crumble!

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Get Ready to Crumble!

crisp - CopyFall and winter are the best times to find fruits that work well in fruit crumbles.

It is so comforting warm right out of the oven. Any combination of winter fruits seem to work: plums and apples; plums and pears or apples and pears. I think I’d like to try plums and grapes next. Plums and raspberries would be awesome. So here is my recipe for fruit crumble. It can be made vegan, gluten free and dairy free.

 

crip2 - CopyCrumble Topping

  • 1 c. gluten free flour blend such as Namaste or Betty Crocker Rice Flour
  • ¼ tsp. of xanthan or guar gum, even if the blend as it in.
  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar
  • ¼ tsp. kosher salt
  • 1 stick salt-free butter, cut up in small pieces or 8 tbsp. coconut oil
  • ½ c. of gluten free cooking oats
  • ½ c. sliced almonds

Fruit Filling

  • ½-1 tbsp. tapioca flour for pieces of fruit
  • ½-1 tbsp. brown sugar for 2 pieces of fruit
  • ½-1 tsp. cinnamon
  • 2-2.5 pieces of fruit per person

Preheat oven to 350°. Line cookie sheet with parchment paper. Blend the flour, sugars, salt, and xanthan gum in a food processor. Pulse a few times to combine. Add butter and pulse until the size of peas. Add oatmeal and pulse lightly to leave pieces of oatmeal visible. Prepare fruit, cutting in small pieces. Mix in tapioca, brown sugar, and cinnamon. Spray ramekins (4.5 x1) with cooking spray. Place on cookie sheet. Mound fruit in ramekins over rim. Mound crumble on top of fruit. Bake for 40-50 min. until bubbly and browned. NOTE: If you would like to prepare ahead, mix crumble and refrigerate. Crumble topping also stores in the freezer for up to one month. Prepare fruit. Toss with lemon and water to prevent browning cover and store in the refrigerator for up to 12 hours. If you make this recipe, send us your pictures or post to our Facebook site.