Gluten-Free Plum and Rhubarb Crumble
Baking and Desserts | British cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
It's better not to spread the dough too thickly and to save any leftovers for other recipes. It can be stored in the refrigerator for 2–3 days in a plastic container.
Ingredients
- Plums - 8 pieces
- Rhubarb - 14.1 oz
- Oranges - 2 pieces
- Brown Sugar - 2.3 oz
- Ground Cinnamon - 1 tablespoon
- Glutinous Rice Flour - 3.5 oz
- Almond - 1.2 oz
- Gluten-Free Baking Mix - 1.2 oz
- Vanilla salt - 1.1 oz
- Butter - 2.3 oz
Step by Step guide
Step 1
Cut the plums in half if you are baking the crumble in one dish, or into cubes about 1 cm if you are making individual crumbles, and remove the pits.
Step 2
Trim the ends of the rhubarb stalks and cut them into pieces of 4 cm (for a large dish) or 2 cm for individual crumbles.
Step 3
Zest the oranges and squeeze out the juice.
Step 4
Place the rhubarb in a saucepan, add 30 g of sugar and the orange juice.
Step 5
Bring to a boil and cook for about 1–2 minutes until the rhubarb is tender.
Step 6
Then remove from heat and add the chopped plums, mixing well.
Step 7
For the crumble topping.
Step 8
In a bowl, mix the rice flour and freshly ground almond flour. Almonds can be ground using a coffee grinder.
Step 9
Then add the butter, previously brought to room temperature, and mix well, breaking up any lumps. This can be done by hand or using a mixer with a special attachment for crumbly dough.
Step 10
Add 35 g of brown sugar, vanilla sugar (which can be replaced with seeds from a fresh vanilla pod), and the oats, and mix well with a silicone or wooden spatula.
Step 11
Preheat the oven to 392°F.
Step 12
In a baking dish, place the rhubarb and plums, and sprinkle cinnamon on top. It is preferable to use a dish that allows all the ingredients to fit in one layer and be submerged in juice.
Step 13
Spread the crumble topping over the fruit, leaving it partially uncovered. Leave some space between the topping to allow air to escape from the dish.
Step 14
Bake for 20 minutes until golden brown.
Step 15
Serve warm with a scoop of vanilla ice cream.
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