Gluten-Free Autumn Fruit Crumble

Name: Gluten-Free Autumn Fruit Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 peaches, destoned; 250 g raspberries; 250 g blackberries; 1 tsp. ground cinnamon; Finely grated zest 1 orange; 100 g runny honey; 4 tbsp. vegetable oil; 4 tbsp. runny honey; 150 g mixed seeds; 2 tbsp. chia seeds; 75 g gluten-free flour, we used Freee

The flour in the topping helps bind the seeds, givinga fantastically textured crunch.You can, of course, use wheat flourif there’s no need for the puddingto be gluten-free.

By Georgie D'Arcy ColesPublished: 21 August 2024

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You can't beat a crumble when the weather turns colder, and this autumn fruit crumble won't disappoint. Serve with ice cream, custard or cream.

If you like this recipe, then we have plenty of crumble recipes for you to try!

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

423

Ingredients

For the filling

2
peaches, destoned
250 g
raspberries
250 g
blackberries
1 tsp.
ground cinnamon
Finely grated zest 1 orange
100 g
runny honey

For the topping

4 Tbsp.
vegetable oil
4 Tbsp.
runny honey
150 g
mixed seeds
2 Tbsp.
chia seeds
75 g
gluten-free flour, we used Freee

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. For the filling, chop the peaches into 2cm pieces. Empty into a rough 2 litre ovenproof serving dish and mix in the berries, cinnamon, orange zest and honey.
2. Step 2For the topping, in a medium pan, heat the oil and honey until warm. Remove from the heat and stir in the mixed and chia seeds and the flour, until combined. Spoon over the filling in an even layer.
3. Step 3Bake for 35-40min, or until the topping is golden. Serve.