Cherry Almond Crumble – Gluten Free Small Batch Recipe

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.