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apricot crumble and ice cream in orange bowl with dish in background

Gluten free apricot crumble

Mandy Mazliah
A classic apricot crumble with a twist, this recipe is gluten free and vegan. This gluten free crumble can be made with tinned or fresh apricots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 4
Calories 336 kcal

Equipment

Ingredients
 
 

  • 500 g apricots tinned or fresh
  • 110 g gluten free plain flour*
  • 75 g vegan butter preferably the kind in a block
  • 50 g light brown soft sugar
  • 40 g oats gluten free if needed

Instructions
 

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • If your apricots are fresh cut them into quarters, removing the stones as you go. For tinned apricots, drain them and cut into quarters.
  •  Place 500g prepared apricots in a baking dish.
  • Rub together 110g plain gluten free flour and 75g vegan butter with your fingertips until you have the consistency of breadcrumbs.
  • Stir through 50g light brown soft sugar and 40g oats and pour over the top of the apricots.
  • Bake in the oven for 30-40 minutes until golden brown.

Notes

*I used Free From Fairy flour. You can use any gluten free plain flour or substitute with buckwheat or spelt flour if you can eat those.
Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 336kcalCarbohydrates: 51gProtein: 6gFat: 14gSaturated Fat: 3gTrans Fat: 1gSodium: 126mgPotassium: 382mgFiber: 6gSugar: 25gVitamin A: 3124IUVitamin C: 13mgCalcium: 48mgIron: 2mg
Keyword apricot crumble, gluten free crumble, vegan crumble
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