Easy gluten free, dairy free & vegan fruit crumble recipe
Hallo, Em from Honeybuns here.
I hope you are keeping safe and well.
You might have seen my recent Lockdown Baking Session video for fruit crumble below, but we thought we’d share the recipe on our blog too.
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Version 1 is a made from scratch pudding which takes less than five minutes to put together. This is adapted from the ‘Almond and Apple Crumble’ recipe in our first book, Honeybuns Gluten-free Baking.
Version 2 is our Honeybuns pudding hack and takes just one minute to assemble. This recipe makes use of one of our Honeybuns gluten free, dairy free and vegan Oaty Dark Choc Bar with Coconut, available to buy in our online shop.
Both recipes are utterly delicious.
You can use either fresh fruit of your choice. Apples, pears, bananas and peaches all work well and it’s an ideal way to use up any malingerers in the fruit bowl.
Alternatively, frozen berries work well. You just need to defrost them prior to baking.
During lockdown I’ve been chilling myself out by re arranging my beloved old kitchen store cupboard. I stumbled across a tin of rhubarb pieces in light syrup and this worked a treat. Any tinned fruit would do.
For the crumble you can choose to add oats instead of the gluten free flour. I wanted to keep this recipe oat free for those who don’t get on with oats. If you are not bothered about it being dairy free and/or vegan, then butter instead of the dairy free fat works well.
I’ve listed ingredients like ‘fruit’ first and then in brackets are my suggested ingredients to try.
Recipe 1: Honeybuns gluten free, dairy free and vegan fruit crumble recipe from scratch
Serves 2
For the fruit base:
400g of fruit (frozen, tinned, fresh peaches, rhubarb, apple, berries-.)
Sugar to sweeten if needed
For the Crumble:
100g chopped nuts or seeds (almonds, hazelnuts, pumpkin seeds, sunflower seeds)
60g ground nuts (almond, hazelnut, peanut)
100g sugar (white, brown, Demerara-)
90g gluten free flour (gluten free plain flour, polenta, sorghum)
85g dairy free and/or vegan margarine. I used Pure
A few chopped nuts for sprinkling
Method:
Preheat the oven to 180C/350F.
Pop your fruit of choice into an oven proof dish. Add sugar to sweeten if desired.
Weigh all your crumble ingredients into a mixing bowl and either rub the margarine into the ingredients with your finger tips or use a hand held electric mixer.
It will take 1-2 mins to get a coarse breadcrumb consistency.
Just make sure there are no big blobs of un rubbed in marg remaining.
Pop this mix over the fruit.
Sprinkle chopped nuts/seeds over the top.
Bake for 20-25 mins til golden & piping hot.
Serve with vegan ice ‘cream’.
Can be frozen.
Recipe 2: Honeybuns gluten free, dairy free and vegan fruit crumble pudding hack
Serves 2
For the fruit base:
400g of fruit (frozen, tinned, fresh peaches, rhubarb, apple, berries-.)
Sugar to sweeten if needed
For the Crumble:
4 x Honeybuns Oaty Dark Choc Bar with Coconut
Method:
Switch on your oven grill to high
Pop your fruit of choice into an oven proof dish. Add sugar to sweeten if desired.
Crumble your Honeybuns bars over the top of the fruit.
Pop under the grill til the crumbled cake topping is caramelised and the fruit is hot underneath.This will take 4-5 mins.
Serve with vegan ice ‘cream’.
If you have any questions please get in touch on th****@ho*******.uk. We’d love to know how you get on.
Please check out our video for this recipe here, and if you have spare rhubarb to use up, you might like this gluten free Rhubarb and Custard Cake recipe.
And if you like it, it would really help us here at Honeybuns if you were able to:
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– Buy from (sorry don’t want to be too pushy) or recommending our online shop.
