Apricot + Strawberry Crumble Recipe | gluten free summer foods | Nicole Lee

Hey Sweet Ones, 

Thank you for your patience with this recipe. I'm sure just like most of you, I've been juggling a bit more than usual. 

We've officially kicked off summer and besides the blazing heat wave we had last week it's going quite well. We've been enjoying so much summer fruit to keep us cool, gelato and ice cream to accompany. And living in our pool becoming fish I'm almost certain.. 

This crumble recipe can be made a few different ways. I added some oat flour to the topping which gave it a bite. And you can swap out any "leftover" fruits you may have, or ones that are about to turn. If you aren't going to make it right away you could add a tsp of sugar the night before when you cut them up to soak them. 

Here I used leftover strawberries + very ripe apricots. I was inspired by the fab Rebekah Peppler recipe which calls for dry rosé, and used leftover pinot grigio. You could also use bubbles. You get the idea. 

Thanks for stopping by, more soon friends. 

Happy Baking. 

Nicole x

 

Apricot + Strawberry Crumble recipe | Makes 1 9-inch round crumble

Ingredients :

For the filling-

  • 1 pound ripe apricots, pitted + quartered
  • ½ pound ripe strawberries, destemmed + quarted
  • ½ cup granulated sugar ( feel free to use a ¼ cup if wanting less sugar)
  • 2 tablespoons dry white wine or dry bubbles
  • 1 tablespoon gf all purpose flour
  • 2 tsp vanilla bean paste or (1 tsp vanilla extract as sub)
  • 1 thub grated ginger over the fruit
  • ½ lemon zested + juiced over bowl of fruit
  • Pinch of fine kosher sea salt

Crumble topping-

  • 1 cup light brown sugar
  • ½ tsp fresh + finely chopped rosemary and thyme
  • ¾ cup salted grass fed butter or cashew butter melted
  • plus more for greasing the pan
  • 1 cup gf free all purpose flour
  • ½ cup oat flour
  • ½ tsp fresh + finely chopped rosemary and thyme
  • ½ tsp vanilla extract

Directions:

  1. Preheat the oven to 425F

    Butter a 9inch round metal baking dish.
    ( such as a cake or pie tin)

  2. Make the filling first. In a medium size bowl combine all your filling ingredients. Give a good toss and set aside.

  3. Melt your butter and take off the heat. In a separate bowl with your fingers gently combine the light brown sugar with the herbs. This infuses the sugar adding extra flavor. Add in the remaining crumb ingredients, combine. It should resemble clumps.

  4. Add your filling to the baking dish. With your hands clump the topping over the fruit in a scattering manner, repeat until the filling is covered with crumbs. Bake for 35 -50 min. Until golden + bubbling. If browns too quickly, lower the temp to 375, or cover with tin foil. serve out of the oven, warm with gelato or creme fresh.

Note: crumb has a shelf life of 3-5 days in fridge. and can be reheated if desired.