Almond Fruit Crumble

Crumble is a dessert that I have always known. My mother used to make it. My husband’s mother used to make it. Company visiting at short notice, or student friends round for a feast? Pizza and apple crumble (different plates)!

Up until a few years ago, of course, the crumble had a wheat based topping, but going gluten free has actually improved the recipe! That’s not something that can be said of most dishes. The improvement is in the wicked marzipan undertones of the topping. In comparison, the original recipe is a little under-flavored.

It freezes well (I usually freeze it after cooking) or can be put together in no time flat for unexpected company. The topping can also be made and frozen in advance, ready to top the fruit when ready. This serves about 6 – 8 people. For lots of company, multiply up the quantities and bake in a deep, appropriately sized lasagna dish.

Apple and Cherry Almond Fruit Crumble served with Almond Milk Custard.

Apple and Cherry Almond Fruit Crumble served with Almond Milk Custard.

8 oz blanched almond meal
1 1/2 oz (3 tbsp) Earth Balance margarine
2 1/2 oz (1/2 cup) white or brown sugar
2 tbsp slivered almonds for garnish (optional)

1 – 1 1/2 lbs prepared fruit (e.g. 8 oz Chunky Apple Sauce and 8oz Frozen Wild Blueberries, or jarred cherries, or cooked rhubarb, or mixed berries)

Put the flours and margarine in a food processor and pulse to combine (or use a pastry wire). Note that the flour and fat need to be combined before the sugar is added.

Stir in the sugar.

Put the fruit in a medium sized oven proof dish to a depth of about 1 – 2″, and pile the topping loosely on top to a depth of about 1 – 2”, and lightly compress.

Decorate top with slivered almonds, if desired.

Bake for 30 minutes, or until lightly browned, at 350F.

Serve with plain or vanilla non-fat soy yoghurt or custard or cashew pouring creme.

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