This Gluten Free Peach and Cherry Crumble is an insanely delicious, super simple, healthy and totally gluten free version of the humble crumble. Adapted from Get the Glow by Madeleine Shaw.
I am a huge fan of crumble, it is such a fabulously tasty and totally easy peasy dessert, which can be put together in minutes and left to do its thing in the oven. However, with all that refined white flour and sugar, it’s not exactly a health food, is it? So it has always been an occasional treat for me – until now! Enter Madeleine Shaw’s Cherry Crumble – a crumble that is bursting with goodness AND deliciousness…AND it’s easy to make and also gluten and dairy free, making it a great crowd pleaser!
Last week I reviewed Madeleine Shaw’s first book Get the Glow and this delicious dessert was definitely one of the highlights. I have slightly adapted Madeleine’s recipe. In her version she uses only cherries, but I didn’t have quite enough cherries, and so I decided to add in a couple of leftover peaches I had lurking in my kitchen. I’m so glad I did because it really worked and added even more deliciousness and goodness into the mix. The other change I made was to add a couple of tablespoons of honey into the crumble topping – I don’t have an incredibly sweet tooth, but I did find the crumble just needed a touch of sweetness to make it sing. If you have a sweeter tooth than me, you might find you want to add a little bit more.
Madeleine serves this crumble with cashew nut cream, which I have to say, I didn’t bother with as it seemed a bit of a faff – instead I served this with plain full-fat Greek yogurt for me, while the kids chose ice cream, as did my husband. Both accompaniments worked really well, as would regular cream, I am sure. If you need a dairy free alternative, I reckon coconut yogurt or coconut cream would work really well with this crumble as it would complement the coconut oil in the topping.
This was another recipe where the kids totally amazed me – they really enjoyed it. And my little boy (age 5) came back for seconds – of the crumble, not the ice cream!
This recipe would be a great one for making in advance – just prep it all earlier in the day, when you have time and keep it in the fridge until you are ready, then pop it in the oven 30 minutes before you need it. (It needs the slightly longer cooking time as it will be fridge cold). And it is a fab one for leftovers too – either eat cold or reheat in the oven at 180C for about 20 minutes (put the dish in the oven while the oven is heating up, plus an extra 10 minutes or so once the oven is at temperature.)
Hope you love this recipe as much as we did!
- 400g cherries, stoned
- 2 peaches (or nectarines), stoned and roughly chopped
- 3 tablespoons honey
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Zest and juice of 1 orange
- 100g walnuts
- 100g ground almonds
- 100g gluten free oats (do check the packet carefully if you need this to be gluten free)
- 75g coconut oil (or softened butter if you don’t need this to be dairy free)
- Preheat the oven to 180C.
- Prepare the fruit, then place it in a small saucepan over a low heat together with 1 tablespoon of the honey, the spices and the orange juice and zest. Bring to the boil and simmer for 5 minutes.
- Meanwhile, make the topping. Finely chop the walnuts, or blitz them using a hand blender or food processor. Add the oats and the ground almonds and stir to combine.
- Next add the coconut oil/butter and rub this into the oats/nuts mixture until fairly evenly distributed. Finally stir the remaining 2 tablespoons of honey into the crumble mixture.
- Pour the cherry mixture into an oven dish and top with the crumble mixture. Put into the preheated oven and cook for 20 minutes or until golden on top and bubbling.
- Serve with yogurt, ice cream, cream or a dairy free alternative.
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