Autumn is definitely in the air and that means one thing in my world: it’s time to make apple and blackberry crumble!
I have so many fond childhood memories of foraging for blackberries and coming home with blackened fingers and a basket of tangy treasures ready for baking.
I’ve always loved baking crumbles in the autumn and I love how the sharp blackberries perfectly complement the sweet apples falling from the trees at this time of year.
I’m definitely trying to incorporate more seasonal fruit and veg into my baking and cooking, so when I spied some blackberries turning ripe in our garden, I couldn’t resist.
Foraging for blackberries
The first problem? These were not just on a normal bush – these blackberries were sitting pretty high on a tree!
As someone who is not good with heights, this posed a bit of a problem.
But nonetheless, I was determined to reach them!
And you know what? I think the gluten free apple and blackberry crumble I baked with them tasted even better for the effort of picking those ripe berries from such a great height!
Once I had recovered from scrambling up a step ladder (all the time shouting ‘don’t let go of me!’ to Steve who was somewhat nonchalantly holding onto my legs) I washed off my haul and set to work making my gluten free crumble!
A gluten free crumble is so easy to make! I think because gluten free flour naturally makes more crumbly bakes, it makes it perfectly suited to this classic autumn dessert.
Perfect recipe using blackberries
I have always followed the same recipe for making a gluten free crumble, right from the time we cooked it in food tech at school.
I’m pretty sure I had just been diagnosed with coeliac disease and an apple and pear crumble was one of the first things I ever baked.
I’ve stuck to that recipe ever since and while this time I’m swapping pears for blackberries, it’s never failed me.
For the filling, I like to mix the fruit with demerara sugar and cinnamon. This gives it a real warming touch and fills your home with the spicy scents of autumn as the crumble bakes.
I love how the blackberries colour the fruit filling the most beautiful purple colour too. It makes the gluten free crumble look oh-so-tempting as the fruit bubbles up from underneath while it bakes.
How do I make a gluten free crumble?
Making a gluten free crumble is super easy.
You know how most recipes without gluten in tend to crumble to pieces if not done right? Well, that’s why a gluten free crumble works so well!
It’s a basic mixture of butter, sugar and gluten free flour, made using your fingertips to resemble breadcrumbs.
I like there to be some lumps in my crumble as they come out super crunchy, but it’s completely up to you how much you mix it up.
If you don’t like getting your hands dirty you can make the gluten free crumble mixture in a food processor.
But I think making it by hand is so much more fun – especially if the kids are getting involved.
What do I need to make this gluten free crumble?
There’s a full printable recipe card below, but for your shopping list you’ll need the following ingredients:
- 150 g gluten free self-raising flour
- 75 g unsalted butter
- 75 g caster sugar
And for the filling you’ll need:
- 3 bramley apples
- 120 g blackberries, (washed)
- 2 tbsp demerara sugar
- 1 tsp ground cinnamon
Obviously you don’t have to go foraging for fruit if you don’t want to – apples and blackberries are readily available year-round in the supermarket.
If shopping out of season, I’d recommend buying frozen blackberries for extra flavour!
I always use the FREEE by Doves Farm flour, but any gluten free self-raising flour blend should work just fine.
I also find bramley apples work best in this recipe because they hold together better – and have a lovely tang so the recipe doesn’t become to sweet.
Gluten free apple and blackberry crumble recipe
So now you’ve got your haul of blackberries, it’s time to get baking!
This is a great gluten free dessert to make with kids, especially if you’e gone out for an afternoon blackberry picking together.
There’s no better way to spend a Sunday afternoon than foraging and then baking up this gluten free apple and blackberry crumble.
Serve it up with ice-cream or custard, and enjoy a real treat as the nights get longer!
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Gluten free apple and blackberry crumble
This easy gluten free apple and blackberry crumble is the perfect way to use up any blackberries you've managed to pick.
Ingredients
For the crumble:
- 150 g gluten free self-raising flour
- 75 g unsalted butter
- 75 g caster sugar
For the filling:
- 3 bramley apples
- 120 g blackberries, (washed)
- 2 tbsp demerara sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 180'C.
- Peel and core the apples then cut into 1-2cm chunks. Place in a bowl with the blackberries, add the sugar and cinnamon and stir. Once mixed, pour into a 20cm pie dish so it covers the bottom and sits evenly, and set aside.
- Make the crumble by adding the butter, sugar and flour into a large mixing bowl. Use your fingers to rub the mix together until it forms a breadcrumb consistency. Then pour the crumble over the fruit, making sure the fruit is all covered.
- Place in the oven and bake for 40-45 minutes until the crumble is golden brown. Remove from the oven and serve hot.
Notes
This crumble can be kept in the fridge once cool for 2-3 days and reheated when you want to eat it.
Nutrition Information:
Yield: 4 Serving Size: 1 portionAmount Per Serving: Calories: 450Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 451mgCarbohydrates: 75gFiber: 6gSugar: 41gProtein: 5g
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Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free dessert recipes on the blog, why not give some of these a try?
They’re perfect to satisfy any sweet cravings – and all so easy to make!
- Gluten free banana and caramel upside-down cake
- Easy gluten free jam roly-poly recipe
- Gluten free sticky toffee apple upside-down cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this recipe? Make sure you pin this recipe card below for later!
Easy way to get rid of any “livestock” nibbling away at the blackberries. Put them in salt water for 10 minutes. Wash thoroughly afterwards. Can open freeze on a tray for use in the winter.
Substitute some of the flour for an equal amount of GF oats