Cherry Almond Crumble – Gluten Free Small Batch Recipe
This Cherry Almond Crumble is an incredibly easy crumble recipe. It’s gluten free, contains only a few ingredients and is a small batch recipe! It makes enough to serve 2-3 people, making it a perfect size if you don’t have an abundance of fruit. To make the crumble gluten free, we used ground almonds as the base. If you would like to keep it nut free, you can switch it up and use gluten free oat flour.
So how do I make this Cherry Almond Crumble from scratch?
This Cherry Almond Crumble is an incredibly simple recipe to follow. To begin, add your cherries and sugar to a bowl or baking dish. Toss to combine, place into a baking dish and leave to one side. In a bowl, mix together the ground almonds, brown sugar and flaked almonds. Add the melted butter and almond essence and mix again. Sprinkle the crumble mix all over the cherries. Bake until the cherries are bubbling and the crumble topping has turned a nice golden brown. Serve warm with ice cream.
Frequently Asked Questions
Absolutely! You can use any fruit you would like, apples, peaches, plums, berries, gooseberry, rhubarb etc. would all work really well. Make sure to taste the fruit after you’ve mixed it with sugar to check if it needs any extra as some fruits might be more sour like rhubarb or cooking apple.
The consistency of the fruit in this crumble can be a little runny. If you prefer a thicker, more sauce like fruit base you can add a tablespoon of cornflour to the fruit when tossing in sugar.
To make this recipe without nus, you can use or make gluten free oat flour. To make oat flour, simply blend together oats in a blender or food processor until fine. And instead of flaked almonds, use whole oats. Use gluten free oats if you would like to keep to gluten free. If you don’t require this crumble to be gluten free, replace the ground almonds with plain flour.
Leftovers can be stored in an airtight container for up to 5 days in the fridge however you will loose the crunch on the crumble topping after about 2 days.
To reheat, warm in the oven in the dish you baked it in, or an oven safe dish. Reheat at 180°c for 5-10 minutes.
This crumble would be delicious with some vanilla ice cream, whipped cream or fresh custard.
For more Gluten Free Recipes, check out my Gluten Free Category, here.
Interested in more Dessert Recipes? Check out my Dessert Category, here.
Cherry Almond Crumble – Gluten Free Small Batch
Equipment
- 1 Mixing bowl
- 1 small baking dish
Ingredients
- 250 grams pitted cherries fresh or frozen
- 50 grams sugar
Almond Crumble Topping
- 30 grams brown sugar
- 120 grams ground almonds
- 1/2 tsp almond essence
- 30 grams melted butter
- 40 grams flaked almonds
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°c)if fan assisted.
- In a bowl, toss the cherries with the sugar. Add the cherries to the bakin dish.
- In a bowl, add the ground almonds, brown sugar, almond essence and melted butter. Mix together until it starts to look like breadcrumbs.
- Add the flaked almonds and mix. Pour the crumble mix evenly over the cherries.
- Bake for 30-40 minutes until the crumble has turned a golden brown and the fruit underneath is bubbling.
- The crumble can be served hot or cold. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
1 Comment