A very simple gluten free stone fruit crumble with a thick layer of coconut-quinoa-almond topping and lots of sweet juicy stone fruit underneath! I made this with nectarines and peaches but you can substitute in different stone fruits if you prefer.
Wanted to squeeze one more recipe on the blog before the end of year holiday period! We’re finishing on a sweet note, a summery Gluten Free Stone Fruit Crumble with a lovely golden quinoa and coconut topping.
I’d definitely describe this recipe as a bit of a “rough” one but in a good way. Crumble recipes shouldn’t be complicated or needing to be fussed over; all you need is a messy biscuit-like mixture and a heap of fruit. Heck, the whole point of the topping is that it doesn’t stick together perfectly and you get crumbs!
To make this a gluten free stone fruit crumble, I have used
- quinoa flakes;
- shredded coconut; and
- almond meal
for the crumble topping. Quinoa flakes (if you haven’t used them before) are cooked quinoa that is dried and flattened into a very light, delicate flake. They’re much more fine in texture than rolled oats – kind of like quick/instant oats but even finer. To give the topping more texture, I’ve combined them with the shredded coconut and almond meal.
Some people on a gluten free diet can tolerate certified gluten free oats. In this case, you could replace the quinoa flakes with certified gluten free quick oats.
As for the fruit, most stone fruits are going to work here. For the crumble in the photographs, I used a mixture of nectarines and peaches. However, plums or apricots would also be lovely. I probably wouldn’t recommend using mango or cherries, though a few cherries tucked in between larger stone fruits could be good? You’d just need SO many cherries, haha. Anyway, should you try this, let me know!
If you use plums or apricots, they are typically smaller in size to nectarines and peaches, so you will likely need to increase the quantity of fruit. In the recipe I specify 7 nectarines/peaches; increase to around 10-12 to get the equivalent amount in smaller fruit.
Hope you love this rough and ready Gluten Free Stone Fruit Crumble. If you make it, take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition – have a lovely Christmas and New Years!
- Preheat oven to 180 C. You will need a medium-sized baking dish; the crumble pictured is in a 22cm square baking dish.
- De-stone the peaches and/or nectarines (or other stone fruit) and cut into chunky dice, a little larger than 1cm. Place fruit in the baking dish and toss in 2 tablespoons of maple syrup and 2 teaspoons of vanilla extract. Bake for approximately 10-15 minutes, or until fruit is starting to soften.
- While the fruit is baking, make the crumble topping. Combine the quinoa flakes, shredded coconut, almond meal and cinnamon in a bowl. Add in the maple syrup, butter and vanilla, and stir together to form a crumble. It may be easier at this point to use your fingers to help form a crumbly, clumpy mixture. If it's not clumping together you can add a little extra maple syrup and butter until you reach the desired consistency.
- Once the fruit has baked for 10-15 minutes, remove the baking dish from the oven. Sprinkle the crumble mixture evenly across the fruit and return to the oven to bake for a further 15-20 minutes, or until the crumble is browning. If the topping browns too quickly, reduce the oven temperature to 160 C.
- Allow the crumble to cool slightly then serve with yoghurt, ice cream, cream or custard as you like! (I recommend thick Greek yoghurt)