Crumble has got to be the ultimate winter warmer pudding. This delicious oat, almond and blackberry version is a gluten free and dairy free twist on a classic crumble. Serve with lashings of dairy free custard!
A tasty gluten & dairy free pudding to please the whole family
I started cooking this oat, almond and berry crumble during a notably terrible November just after my son started in childcare. We had staggered through the month plagued by a range of coughs, colds, infections and stomach bugs, and eating well had been a challenge to say the least. This crumble was a bit of a life saver on days when my son was not keen on eating anything else, and in fact there was one week when he was on a 90% crumble diet (me too!). Better than not eating at all…
What ingredients make a crumble topping gluten free
Instead of using flour, this topping uses a mix of gluten free oats and ground almonds. The almonds lend sweetness and keep it moist, and the oats add the texture.
According to Coeliac UK, normal oats “contain avenin, which is a protein similar to gluten. Research has shown that most people with coeliac disease can tolerate gluten free oats with no problems. The issue is that sometimes oats are produced in the same place as wheat, barley and rye, and then become contaminated with these other grains.” Gluten free oats are manufactured in a way which avoids this cross contamination.
The benefit this mix of ingredients has over a classic crumble topping is that it provides a big dose of protein; both oats and almonds are a great source. To save time in future, you can make a bulk load of the topping and freeze the extra to use next time.
How to serve oat, almond and blackberry gluten free crumble
This crumble is nicest served warm straight out of the oven. You can also store it in the fridge for a couple of days and reheat in the microwave!
My opinion is that crumble MUST be served with custard. My favourite dairy free custard is by Oatly, and Coconut Collaborative also have a nice version which is gluten free. If you don’t feel quite so strongly about custard 😂, the crumble is also nice with a plant based double cream like Elmlea plant. Or even some dairy free ice cream!
Serving crumble to babies
As long as you’ve introduced almonds already, this crumble is great for baby led weaning. If you’re making the ground almonds yourself, make sure they are fully ground into crumbs as chopped nuts can be a choke risk. You can let your baby dive right in and grab handfuls, or mash it up a bit and pre-load the spoon for them.
Looking for more dairy and gluten free pudding ideas?
You might like to try:
- Dairy free raspberry ‘nice’ cream
- Chocolate mousse made with avocado and banana!
- Dairy free yogurt sundaes
Oat, almond & blackberry crumble (dairy free & gluten free)
- 65 g rolled oats (or gluten free oats if required)
- 65 g ground almonds
- 50 g dairy and soy free butter alternative (I use stork) – cold and cut into small chunks
- 30 g brown sugar
- 300 g blackberries (fresh or frozen)
- Juice of 1 orange
- Up to 2 tbsp maple syrup
- Pre-heat the oven to 180°C / 160°C fan.
- Add the oats, ground almonds, butter alternative and brown sugar to a food processor. Pulse it a few times until the mixture is combined and looks like crumbs.
- Spread the berries across the bottom of a deep sided ovenproof dish, about 1 litre capacity. Squeeze over the orange juice and drizzle the maple syrup, then give it a stir.
- Spread the oat and almond topping evenly across the fruit. Bake for around 30 minutes, until the top starts to go golden.
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