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
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
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!
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).