We love crumble in our house, and this gluten free apple and blackberry crumble of one of our favourites. (Although rhubarb crumble is also tied for first place!) There's a luscious layer of apple and blackberry, with a crunchy oatmeal topping. What's not to love?
This delicious crumble is perfect to make when blackberries are in season. If you are lucky, you might be able to forage them for free. But if not, then frozen blackberries will work perfectly well too.
Reasons to love gluten free apple and blackberry crumble:
Delicious. With the perfect combination of crunchy topping and soft fruity base, it'll leave you feeling satisfied. Crumble is such a hit with adults and children alike, and noone will even realise that this recipe is gluten free.
Healthy. Made with fresh fruit and wholegrain oats, this crumble recipe is high in fibre, and vitamins B and C. Gluten free recipes can often be low in fibre, but that certainly doesn't have to be the case. (Read more about the health benefits of oats)
Low in sugar. There's very little sugar per person in the recipe. In addition, the fibre content will help to even out your blood sugar levels.
This gluten free apple and blackberry crumble recipe is also super easy to make, and uses everyday ingredients.
Apples. I prefer to use cooking apples to make crumble. Cooking apples have a much softer texture than eating apples when they are cooked. In the UK, Bramleys are generally available in most supermarkets, and it's unusual to see other varieties of cookers in the shops. But if you are lucky enough to have your own apples, you may well have other varieties. We're got a tree with the most enormous cooking apples with red skins, which are a bit sweeter than Bramleys.
Blackberries. I pick as many blackberries as I can in August and pack them in the freezer. I think the wild ones are nicer than the huge cultivated ones that you tend to get in the shops, but you really won't notice the difference when they are in the crumble. There are good selections of frozen fruit in the supermarkets now, and you may well be able to pick up frozen blackberries. There's no need to defrost them before you make the crumble as they'll defrost as they are cooking.
(If you are picking your own blackberries, keep an eye out for elderberries too. You can pop them in the freezer and make this easy elderberry cordial.)
Gluten Free Oats. Although oats are naturally gluten free, it's important to buy oats that are certified gluten free to ensure that they have not become contaminated during processing. Oats are a very healthy wholegrain, rich in vitamins, minerals and soluble fibre. (Read more about the health benefits of oats here.)
Butter. There's not a huge amount of butter in this recipe, but it does add a good flavour to the crumble topping, and helps it to crisp up. You could use a vegan butter if you prefer, but you do need the fat to be solid at room temperature. It'll be a little easier to make the mixture if the butter is not rock hard from the fridge, but I often forget to take it out, and it still mixes in fine.
Sugar. There are just 3 tablespoons of sugar in the recipe to sweeten the topping. You could use either castor or granulated, white or brown. I find the fruit base is sweet enough without added sugar. But if your apples and blackberries are very tart, you could add an extra spoonful of sugar or honey to the base as well if you prefer.
How to make
Prepare the gluten free crumble topping first, so that the apple doesn't discolour. Add the oats, butter and sugar to the bowl of a food processor, and blitz until mixed. The butter should be mixed in, but the oats should still retain plenty of texture.
Prepare the fruit. Peel the apples, and cut the flesh off the core. Then slice into chunks about 5mm thick so that the apple cooks evenly. Tip the apple and blackberries into your baking dish and mix together.
Add the crumble topping.
Bake at 180 degrees for 40 minutes until golden.
Serving and storage
This gluten free blackberry and apple crumble is delicious served hot, warm or cold. Try it with this easy homemade custard (GF). The crumble will store in the fridge for up to 3 days, and you can also freeze it. You could also make extra crumble topping and freeze that separately if you want.
Frequently asked questions
A classic crumble recipe is made with wheat flour which does contain gluten. This recipe is made without wheat flour. It uses all oats. Oats are naturally gluten free, but you need to ensure that they have not become contaminated by gluten. Certified oats will have been processed and stored separately.
Yes, you can make a gluten free apple and blackberry crumble without a food processor. Make sure your butter is at room temperature, and then rub the butter into the oats by hand.
For this quantity of crumble, you'll need a baking dish approximately 20cm x 15cm. My dish in the pictures is oval, so it's a bit bigger than this. The apple will reduce down quite a lot as it cooks, so you can fill the dish quite full.
If you enjoy your crumble warm, you can easily reheat it in the oven. Pop it in a preheated oven at 170 degrees for 20 minutes.
More healthy crumble recipes for you to try
Gluten Free Apple and Blackberry Crumble
- 500 g cooking apples
- 150 g blackberries
- 150 g gluten free porridge oats
- 50 g butter
- 3 tablespoon sugar white, brown, castor or granulated
- Preheat the oven to 180 degrees (160 degrees fan).
- Add the oats, sugar and butter to the bowl of a food processor. Blitz until the butter is mixed in, but the oats still retain some of their texture.
Apple and blackberries
- Peel the apples, and remove the flesh from the core. Slice into 5mm pieces. Add to the baking dish and mix in the blackberries.
Assembly and baking
- Add the topping to the dish, and spread out to cover the fruit. (It doesn't matter if the odd blackberry is peeping through.) Bake in a preheated oven for 40 minutes. The topping should be golden, and the fruit tender.
- Cooking apples are ideal for crumble as they soften down to a lovely texture.
- You can use fresh or frozen blackberries. If you use frozen, there's no need to defrost.
- Check the tartness of the fruit mixture. If you think it's too tart, add a spoonful or two of extra sugar, or honey.
- If you don't have a food processor, rub the butter into the oats by hand. You'll find this much easier if the butter is at room temperature and relatively soft.