Fruit Crumble Recipe, Master GF

By MaryEllen

When you mixed melted butter into the dry ingredients and sugars, and then refrigerate the mixture, you can break up the crumble topping into whatever sizes and shapes you like. I like the topping to have very small crumbs, slightly larger ones, and some really large pieces.

Ingredients

• For the crumble topping
• 3 /4 cup (105 g) all purpose gluten free flour (I used Better Batter)
• 1 /2 teaspoon xanthan gum (omit if your blend already contains it)
• 1 /4 cup (25 g) certified gluten free old-fashioned rolled oats
• 1 /4 cup (50 g) granulated sugar
• 1 /4 teaspoon kosher salt
• 1 /4 cup (55 g) packed light brown sugar
• 6 tablespoons (84 g) unsalted butter, melted and cooled
• For the Fruit Filling 3 tablespoons (27 g) tapioca starch/flour
• Pinch kosher salt
• For a berry filling 8 ounces blueberries
• 8 ounces raspberries
• 1 1/2 pounds strawberries, washed and hulled
• For a stone fruit filling 1 3/4 pounds sliced and pitted stone fruits

Preparation

Step 1

Preheat your oven to 375°F. Grease an 11-inch x 7-inch rectangular or oval baking dish (or a 9-inch x 9-inch square pan) and set it aside.First, prepare the crumble topping. In a medium-sized bowl, place the flour, xanthan gum, oats, granulated sugar, and salt, and whisk to combine. Add the brown sugar, and mix to combine, working out any lumps in the brown sugar. Add the butter, and mix to combine well. The mixture will be thick. Place the bowl in the refrigerator to chill for about 10 minutes or until firm (or the freezer for about 5 minutes).To make the filling, in a large bowl, place the tapioca starch, sugar, and salt, and whisk to combine well. Add the berries or stone fruit, and toss to coat. Transfer the filling to the prepared baking dish, and spread it into an even layer. Remove the crumble topping from the refrigerator and break it up into large chunks with a fork. Scatter the topping in an even layer all over the top of the fruit filling. Press gently on the crumble topping to ensure that it adheres.If you’re making a berry crumble, place the uncovered baking dish in the center of the preheated oven and bake for about 30 minutes, or until the fruit is bubbling and the crumble topping is lightly golden brown. Remove from the oven and serve warm.If you’re making a stone fruit crumble, spray the underside of a piece of aluminum foil with cooking spray, then cover the baking dish tightly with the foil. Place it in the center of the preheated oven and bake for 20 minutes. Remove the foil and continue to bake until the crumble topping is golden brown and the fruit is fork tender (about another 15 minutes).