This delicious gluten free crumble recipe is packed full of apricots. It’s made using The Free From Fairy gluten free flour blend, which is packed full of nutritious ingredients. Suitable for vegetarians and anyone following a gluten free diet.
A little bit about The Free From Fairy
Vicki from The Free From Fairy is proof of what incredible things parenting and blogging can lead to. Unhappy with the gluten free flours on the market (many of them contain rice flour, which she’s not keen to give to her kids due to the levels of arsenic in rice) she took it upon herself to develop her own and is now a successful business owner. The Free From Fairy wholegrain, gluten-free flour blend is available on Vicki’s site and she has now launched a self raising blend too.
Why did we try gluten free?
We’re not a gluten-free family but I often cook and bake for my family with different types of grains and flours as I believe strongly that the more different things we eat, the better for our health. The flour contains teff, sorghum and buckwheat as well as tapioca and potato starch.
I decided to make a crumble with the flour to see how it worked out. We eat crumble quite a lot as R, my six-year-old doesn’t eat fruit unless it’s cooked in a cake or dessert like this. We had a lovely punnet of fresh apricots to use, so apricot crumble it was.
The Free From Fairy flour was gorgeous in the crumble topping, and I would say had way more flavour than a plain white flour that you’d usually use to make crumble topping.
The kids loved helping to make this apricot crumble
This is a great recipe to make with kids as well. Miss R, 4, de-stoned and chopped all the apricots and helped me to rub the flour and margarine together to make the topping.
She loves cooking so much and always wants to help. I hope this love of cooking lasts her whole life.
If you like this you might like this strawberry rhubarb crumble – the topping can be adapted to be gluten free too.
Here’s how to make gluten free apricot crumble:
Gluten free apricot crumble
- 500 g apricots destoned and quartered
- 110 g Free From Fairy gluten free plain flour
- 75 g dairy free spread/butter
- 50 g light brown soft sugar
- 40 g oats gluten free if needed
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Place the prepared apricots in a baking dish.
Rub together the flour and spread or butter until it is consistency of breadcrumbs. Stir through the sugar and oats and pour over the top of the apricots.
Bake in the oven for 30-40 minutes until golden brown.
Pin gluten free apricot crumble for later:
Disclaimer: I received a bag of flour from The Free From Fairy to try out for this blog post. I received no payment for the post and all opinions are honest and my own.