This is an easy recipe for crumble topping with oats and nuts to go with a fruit crumble pie. I’m really enjoying using the crumble topping for some added texture, along with oats and nuts. The great thing about this is you only have one pan to wash when you’re finished baking and you are good to go.
Crumble Topping With Oats And Nuts
Fruit crumble is typically quite simple to make: just combine the flour, sugar, and butter to create the ideal streusel topping, right? But what occurs if you are unable to consume normal amounts of wheat, sugar, butter, or nuts? Suddenly, it might not be so easy after all to make a truly delicious fruit crumble. As a result of this situation, I began experimenting with gluten-free and vegan ingredients (and devouring many portions of crumble!) until I developed my new go-to, allergy-friendly crumble recipe.
Fruit crisp or crumble is a classic dish that can be made however you choose. It may be made with pretty much any fruit, including apples, berries, and plums. The fruit is then topped with a rustic crumb and sweetened and spiced to taste. This variation, which is devoid of gluten, nuts, dairy, and refined sugar, also offers some leeway, particularly in the fruit filling. The topping, though, is little more specific but not at all difficult.
It was surprisingly difficult to create a good topping, and I used more gluten-free flours, vegan fats, and artificial sweeteners than I care to recall. Some weren’t versatile enough to combine with various types of fruit; others were too light, dry, or heavy. I found the perfect topping just when I was about to give up. It’s just rich and sweet enough to feel like a true dessert while allowing the fruit to be the star. It’s slightly crunchy, little moist, and just slightly rich.
The final ingredients are: oats, dates, and nutty sunflower seed flour; oats, oat flour, and oats; coconut oil, for a buttery texture and flavor; and oats, for sweetness. Although I’m not aware of any stores selling sunflower seed flour (sun-flour! ), making it at home with a food processor, coffee/spice grinder, or blender is simple (I use a Vitamix). In addition to pleasing my taste buds, this crumble has received praise from others who are not allergic to anything. Win-win.
The crumble you see here has chopped strawberries (4 cups) and rhubarb (2 cups), and it is flavored with a small blood orange’s zest and juice, a vanilla bean, and a minimum of pure date syrup. It produced a lovely springtime breakfast dish as well!
Allergy-Friendly Fruit Crumble with Oats & Dates
- 6 cups fruit, diced
- 1 to 3 tablespoons arrowroot starch or cornstarch, depending on juiciness of fruit
- Sweetener of your choice, to taste (optional)
- Zest of 1 lemon or orange (optional)
- 1 to 3 teaspoons lemon or orange juice, to taste (optional)
- 1 vanilla bean, scraped, or 1 teaspoon spice like cinnamon or ginger (optional)
- 2/3 cup sunflower seed flour (see Recipe Notes)
- 1/3 cup gluten-free oat flour
- 3/4 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2/3 cup gluten-free rolled oats
- 2/3 cup dates, pitted and finely chopped
- 1/2 cup coconut oil, room temperature
- Turn on the 375°F oven.
- Toss the fruit with the cornstarch or arrowroot powder, as well as any additional flavorings. In a baking dish that is 8″ x 8″, 9″ x 9″, or a similar size, pour the fruit filling.
- Combine the baking powder, salt, cinnamon, oat flour, and sunflower seed flour well (if using). Use your fingers to break up any particularly large dates chunks before adding the grains and dates. Use a fork or your fingers to incorporate the coconut oil into the dry ingredients, making big crumbs, after adding it. Over the fruit, evenly distribute the topping.
- Bake for 30-35 minutes, or until the rims of the fruit juices are bubbling. Check the crumble at around the 20-minute mark to make sure it is not browning too quickly; if necessary, cover the dish with aluminum foil lightly and then take it off for the last minute or two.
- Before serving, allow it cool for at least 15 minutes.
Healthy Oat and Nut Berry Crumble
A wholesome and delicious healthy berry crumble recipe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 2 cups frozen mixed berries
- 5 dates chopped
- 1/2 tsp cinnamon
Oat and Nut Topping
- 1 cup oats
- 1 tsp cinnamon
- 1/2 cup mixed nuts chopped
- 1 tbsp coconut oil
- 3 tbsp honey
- In a small saucepan, combine the berries, chopped dates, and cinnamon and simmer for 20 minutes on low heat.
- Prepare the topping by mixing the oats, mixed nuts, and cinnamon in a bowl at the same time. Melt two tablespoons of honey and the coconut oil in a medium-sized frying pan. Mix thoroughly before adding the nuts and oats. 10 minutes of low heat frying.
- Spread the mixture evenly among 4 tiny pots after the berries are soft, then top with the oat-and-nut mixture.
- Each pot should have some honey drizzled on top before baking for 30 minutes at 350°C.
- Before serving, let the dish cool for 15 minutes, then top with custard, ice cream, or yoghurt for a delectable dessert.
For added crunch, heat 1 tbsp of hard honey in a small mug in the microwave before drizzling it over the topping. – I advise double the recipe if you want to make the crumble in a big dish.
Apple-Raspberry Crumble with Oat-Walnut Topping
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 6-8 servings
For the Topping:
7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped walnuts
For the Filling:
3 pounds baking apples (such as Macoun or Cortland)
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces
- Set the oven to 375 degrees Fahrenheit. Eight 6-ounce ramekins or a 2-quart shallow baking dish should be buttered.
- Creating the topping Oats, flour, brown sugar, and salt are all combined in a bowl. Add the walnuts and stir. Use your fingers to properly distribute the butter.
- Creating the filling Slice the apples into 3/4-inch slices after peeling. In a big bowl, combine the flour, vanilla, nutmeg, cinnamon, salt, and raspberries.
- Add 2 tablespoons of butter after transferring the mixture to the dish or ramekins that have been prepared. Sprinkle the crumble mixture in generous handfuls on top of the fruit. Bake for 40 to 45 minutes, or until bubbling and brown.
- Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
Fruit and nut crumble
- DIFFICULTY: EASY
- TIME: 30 MINUTES
Serve this fruit and nut crumble with custard or condensed milk, or perhaps a little fresh cream on special occasions.
- Fruit or vegetables
What you will need:
- 150 g fresh or frozen berries
- 1/2 tablespoon sugar (optional)
- For the nut crumble
- 60 g plain flour
- 60 g soya spread
- 60 g porridge oats
- 25 g crushed brazil nuts, chopped
- 45 g sugar
- 10 g flaked almonds (optional)
1. Preheat the oven
- 180°C for a fan oven or 200°C for a conventional oven
2. Combine the fruit and sugar
- Place within a dish that can be used in an oven.
- Add sugar to the mixture (optional)
3. Make the crumble topping
- Using your fingers, distribute the flour until it resembles tiny breadcrumbs.
- Add the sugar, chopped almonds, and oats.
- Place some flaked almonds on top of the fruit (optional)