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Ok, so after eating my fill of my yummiest ever moist blueberry almond and chocolate cakes (also gluten free, sugar free and dairy free) for years now I decided I needed a little more variety and decided to work on something more... crumbly.

SO I got all inspired and started working out the ideal crumble. After several attempts (including forgetting to write down the recipes as I went along so having to guess, and having some serious disasters, even I couldn't eat them) I finally got to this recipe.

First of all, preheat your oven to 180 degrees celsius. Then get out a large deep sided baking dish, a microwavable mixing bowl, some cup measures, a large mug, and another bowl for mixing the crumble. Now assemble your ingredients...

Step 1: Ingredients

Crumble topping:

2 cups almond meal
1/2 cup coconut flour
1/3 cup psyllium husks
1 tablespoon cinnamon

1/2 cup rice bran oil
1/3 cup palm syrup/coconut treacle

Fruit base:

1 cup apple puree
1 large tin (825g) peaches or pears (or 2 cups fresh fruits cut up and steamed)
1 cup frozen blueberries

Custard middle bit:

1 1/2 cup soy milk (almond milk not quite as good)
2 heaped tablespoons custard mix (Orgran is gluten and sugar free)
1 tablespoon palm sugar OR a dollop of palm syrup

Step 2: Fruit Layer

First I assemble the fruit layer by opening the tin of peaches or pears and draining off the liquid (for drinking later if I feel like living it up!). Then I arrange the fruit in a deep baking dish as shown and I like to cut the peach slices in half to make it easier to serve at the end.

Next I spread the apple puree over the top of the fruit slices. Mind you it works much the same if you put the puree down so go wild here if you like.  Then I sprinkle the blueberries evenly across the top.

Step 3: Custard Layer

This is a basic custard, and you can substitute any type of custard you like or prefer to make. As I like this one as is I'm happy to leave out the eggs and have just followed the orgran instructions which are along these lines:

Put 2 heaped tablespoons of the custard mix in a microwavable bowl with a table spoon of palm sugar (if using palm syrup, add the tablespoon of syrup after making the paste). Add a small amount of soy milk and mix til a smooth paste. Add a little more milk slowly and stir until smooth. Continue adding the rest of the 1 and a half cups of milk slowly while stirring and be sure to scrape the sides and bottom of the bowl so there's not a gluggy mess on the bottom.

Microwave for 2 minutes, then remove and stir out any lumpy bits until smooth again. Then return to microwave for another minute or minute and a half depending on the power of your MW (mine is 1100w), and again stir til smooth. The custard should be thickened but still pourable.

Step 4: Crumble Mix

Mix together dry crumble ingredients with a spoon til fairly mixed -

2 cups almond meal
1/2 cup coconut flour
1/3 cup psyllium husks
1 tablespoon cinnamon

Place in a large mug

1/2 cup rice bran oil
1/3 cup palm syrup

Microwave for 1 minute then stir briskly and mix into the dry mix til a crumbly mix consistency.

Step 5: Assemble the Crumble

So here's the fun bit:

Pour the custard mix over the top of the fruit berry layers, and try to spread evenly so it goes right to the corners.

Then spread the crumble mix over the top loosely, again spreading to edges of the dish.

Then pop it in the preheated over (180 degrees Celsius) for about 20 minutes, then turn the dish around and bake for a further 10 minutes, taking note how brown the top is getting - if too dark to soon, reduce oven temp 10-20 degrees.

Step 6: Cool and Enjoy!

When it's all nice and done, remove from the oven and cool. I have been taking a slab of this crumble to work for lunch and it's very yummy cold as is, but would also be nice warmed up with whatever accompaniment you wish.

Hope you enjoy yours as much as I have been mine!
There seems to be lots of sugar in this recipe. Did you mean no 'processed (white) sugar'?
Yes. I haven't explained in this ible yet, but for me cane sugar causes a lot of problems, as well as the higher GI alternatives to cane sugar (eg honey, agave syrup) whereas the lower GI sweeteners like palm syrup, palm sugar/jaggery, coconut sugar/syrup don't give me any problems.

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Bio: Making things inspires me. When I'm in a creative space I feel really alive, whether I'm painting a portrait or renovating a kitchen ... More »
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