A picture tells a thousand words and this gluten free crumble photo is no different. Make this dessert in individual portions or into a tart using a sturdy Gluten Free Shortbread Crust. The filling is not too sweet; therefore, add more sugar to taste. I bet you can even make the filling on your stovetop instead of baking it, which would be perfect for summertime. Enjoy!
A tasty gluten free blackberry and apple crumble recipe that can also be used to make a tart. For a tart, the shortbread crust is perfect as it does become soggy easily.
Ingredients:
- 1 recipe Gluten Free Shortbread Crust, only if making a tart
- 1/2 cup granulated sugar (or Pyure Stevia Bakeable Blend for sugar-free)
- 1/3 cup Homemade Gluten Free Bisquick Recipe
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, margarine or dairy-free Earth Balance Spread, softened
- 1/2 lb. blackberries
- 1/2 lb. apples, peeled, cored, and coarsely chopped
- 1/4 cup granulated sugar Add more (or Pyure Stevia Bakeable Blend for sugar-free)
- 1 Tablespoon brown rice flour
Instructions:
- Preheat oven to 375ºF.
- If you are making a tart, make the Shortbread Pie Crust Recipe according to the instructions in the link above using a 9-inch tart pan with removable bottom. Be sure to freeze the dough as instructed. Then parbake for about 10 minutes.
- Remove the beans and parchment paper and bake for an additional 5 minutes.
- Sift the flour, sugar and cinnamon into a bowl.
- Pour in the melted butter; and using a pastry cutter or two knives, cut the butter into the flour until crumbs form.
- In a separate bowl, add the blackberries and apple and top with the sugar and rice flour. Toss to combine and transfer to the tart crust or add to individual ramekins.
- Sprinkle the streusel topping on top of the fruit mixture and bake for 25-30 minutes until the streusel turns golden brown.
- Serve warm or cold with ice cream, whipped cream, custard or pudding.
Tips
If you are in a hurry, try to cook the filling in a saucepan on the stovetop until tender. Then scoop the filling in ramekins and top with streusel topping. Place under the broiler until golden brown.