With the bank holiday weekend fast approaching, I thought it would be the perfect opportunity to share this delicious gluten free summer fruit crumble. AKA the perfect bank holiday dessert!
This weekend I’ll be camping in North Yorkshire with my family and I’m praying for good weather! For some reason whenever I go camping, regardless of the month, the UK decides to rain. I spent my summers as a child going for holidays in the Lake District and exploring Norfolk where I grew up. Camping is a bit of a yearly tradition in our family and the obvious choice for a mini bank holiday break. Camping in a rain however? Not so fun.
How do you spend bank holidays in your family? Do you have a big social gathering, where each person brings a different dish? Or do you simply spend the day chilling on the sofa watching films? Whatever the situation, this yummy gluten free summer fruit crumble is the perfect dessert to share with friends and family!
Before you say it, yes I know crumbles are traditionally eaten in winter, usually swimming in a bowl of custard. However, it’s time to break tradition and try this fresh and fruity dessert this weekend. Just make sure you leave out the custard, as this recipe is perfect served with ice-cream.
I chose blueberries, strawberries and peaches in this recipe as the flavours blend together beautifully. However, you could swap the peaches for nectarines and the strawberries for raspberries if you prefer. The beauty of this recipe is that it’s the perfect way to use up any leftover fruit in your fridge. One note I would say: make sure your fruit is ripe. There’s nothing worse than an unripened peach which isn’t sweet!
If crumble isn’t your dessert of choice, why don’t you try my delicious vegan and gluten free lemon and blueberry almond cake? It’s a crowd pleaser! The thick coconut cream frosting has to be my favourite part!
INGREDIENTS
Filling
800g ripe fresh fruit (strawberries, blueberries, peaches)
1 tbsp lemon juice
1 tbsp coconut sugar
Crumble
100g GF oats
60g ground almonds
50g pecans, broken up
4 tbsp coconut sugar
60g cold butter, cut into cubes
1/2 lemon zest
RECIPE
- Preheat your oven to 170C/325F/gas mark 3.
- Chop the fruit into bite size chunks and add them to a baking dish with the lemon juice and coconut sugar. Stir everything together.
- In a large bowl, mix the crumble ingredients together, using your hands to incorporate the butter into the dry ingredients.
- Once everything is fully mixed, spread the crumble mixture over the fruit, making sure there’s an even layer.
- Bake in the oven for 30-35mins, then let it cool for 10mins before serving. Enjoy!
Sophie x
Oat So Delicious 