180°C, Fan 160°C, 350°F, Gas 4
I had another bash at this and I like my second attempt much more. There are a couple of tricks to it, but the result actually was indistinguishable from a normal crumble. First, make sure everything is cold. Refrigerate the fruit and make the crumble mix ahead of time and keep that cold too. If it's clumped together, lightly break it up but not too much so as to retain the crumbly structure. Combine everything and put into an oven about 20 degrees hotter than stated. Mine was ready in 30 minutes. It was crisp on top and only slightly sludgy underneath. I made mine with peaches and found a drizzle of date nectar instead of sugar made it just the right amount of tart vs sweet.
Many thanks for your feedback, we are really happy to hear you gave the recipe a second attempt with success! We would also suggest perhaps adding some gluten free oats for extra crunch. We hope this helps. Best wishes, Doves Farm
Do you have a question about this recipe?
Simply let us know and we'll get back to you within 3 working days.
Going gluten free in the 70s...Learn More