Jameela Jamil shares her gluten-free apple and berry crumble comfort food recipe

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In search of a new gluten-free dessert recipe? Well Stylist’s guest editor Jameela Jamil has just the thing for you. 

“I love a gluten- and dairy-free fruit crumble. It’s the best comfort food. Served with vegan ice cream, it’s my absolute favourite,” says Stylist’s special guest editor, Jameela Jamil.

Gluten-free apple and berry crumble

Jameela's go-to comfort food, in dessert form.
Jameela's go-to comfort food, in dessert form.

A dedicated sweet tooth, Jamil’s pick for the food page is up there as one of the best desserts of all time: apple crumble. A winner at any time of year, this is particularly tempting when the weather is a bit grim and you can cosy up on the sofa with a box set. Food blogger Becky Excell’s recipe is both gluten- and dairy-free – so coeliacs and vegans can all get involved. Serve it in a Staub cast iron pan for extra foodie points.

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients (serves 6-8)

For the crumble: - 85g hard margarine (or butter if not dairy-free)

- 170g gluten-free plain flour

- 70g light brown sugar

- 3 tsps ground cinnamon

- 50g gluten-free oats (if you can’t tolerate oats these can be removed)

-40g pecan nuts, chopped (optional)

For the fruit:

-300g cooking apples (you can use other apples if you prefer)

- 30g hard margarine (or butter if not dairy-free)

- 30g light brown sugar

- 70g blackberries

- 70g raspberries (you can change the berries up if you want)

-1/4 tsp ground cinnamon

Method Step

Step 1: Rub together the margarine (or butter, if not dairy-free) and gluten-free plain flour. Do this until it forms a breadcrumb texture. Step 2

Step 2: Stir in the sugar, cinnamon, oats and pecans (if using). Put to one side while you tend to your fruit. Step 3S

Step 3: Peel and chop the apples. (The smaller you chop them the more of a compote texture you’ll get. You can leave them a little chunkier, but they still totally soften once cooked.) Step

Step 4: Place 30g hard margarine (or butter) and 30g sugar into a saucepan and gently melt them together. Once melted, leave on a medium heat for a couple of minutes so it starts to caramelise a little. Step

Step 5: Add the chopped apples and .1/4 tsp of cinnamon to the saucepan. Stir for 2-3 minutes before adding the berries. Cook for a further 2-3 minutes – some of the berries will start to break up a bit. St

Step 6: Preheat your oven to 200°C/180°C fan/gas mark 6. Step

Step 7: Place all your fruit and any juices in an ovenproof dish (you can use a skillet but any dish would be fine). Top with the crumble mixture evenly and place in the oven for 25-30 minutes. The top should be a little golden and the fruit all cooked. Step

Step 8: Serve with your choice of custard, ice cream or cream. There are dairy-free options of all of these available (see below for suggestions). Enjoy!

Vegan icecreams
vegan icecreams to go with your gluten-free, vegan apple and berry crumble.

Eat with… vegan ice cream

Dairy-free ice creams to serve with your crumble (or scoop straight from the pot, we won’t judge).

BOOJA BOOJA HUNKY PUNKY CHOCOLATE 

From the makers of the most indulgent truffles – vegan or otherwise – this chocolate ice cream uses organic cashews to make it super-creamy (£5.99, ocado.com).

SWEDISH GLAC E RASPBERRY 

The original vegan ice cream, Swedish Glace is known for its highly scoopable soy-based vanilla, but raspberry is perfect for sweet tooths (£2.50, waitrose.com).

YORICA VA N I L LA 

Free-from all 14 of the major allergens (a win-win for hosting tricky eaters), this rice and coconut dessert from Soho’s vegan ice cream specialists is pure, melty goodness (£4.99, waitrose.com).

COCONUTS O RGANIC DOUBLE CARAMEL 

Made with coconut cream and unrefined coconut sugar, Coconuts Organic covers off all the classic flavours – mint choc, rum and raisin – but double caramel is our winner (£5, tesco.com).

B LU E S K I E S MANGO AND PAS S I O N F R U I T 

Another coconut-based ice cream (and a Great Taste Award-winner), this is like a sorbet and ice cream cross – a refreshing, tropical treat (£4.99, ocado.com).  

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Hollie Richardson

Hollie is a digital writer at Stylist.co.uk, mainly covering the daily news on women’s issues, politics, celebrities and entertainment. She also keeps an ear out for the best podcast episodes to share with readers. Oh, and don’t even get her started on Outlander…