Apple and Blackberry Crumble (gluten free, dairy free and vegan)
My classic apple and blackberry crumble is the perfect autumn dessert with a sweet apple and blackberry base and a crunchy crumble topping. It’s delicious served with ice cream or custard and is an easy crowd pleaser dessert. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
How long will the crumble last?
The crumble is best served on the day you make it, however it can be stored in the fridge for up to 2 days and reheated in the oven.
Can I use different fruit?
Yes – this crumble works really well with different fruits. You can substitute the apples for pears and the blackberries for any other berry.
Which dairy free butter do you use for the crumble topping
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the crumble topping.
Which gluten free flour do you use for the cookies?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
Apple and blackberry crumble
Ingredients
Crumble topping
- 100 g dairy free butter (cold and cubed)
- 100 g caster sugar
- 180 g gluten free plain flour
- 40 g gluten free oats
Filling
- 200 g blackberries
- 5/6 cooking apples (peeled and sliced)
- 2 heaped tablespoons caster sugar
Instructions
- Pre heat your oven to 180C. To a large bowl add your cold cubed dairy free butter, caster sugar and gluten free plain flour. Using your fingertips rub the ingredients together until it starts to resemble breadcrumbs. Stir in the gluten free oats and set aside.
- To a large large bowl or baking dish add the sliced apples and blackberries. Sprinkle over the caster sugar and mix well until everything is combined.
- Sprinkle the crumble topping on top of the apple and blackberry mixture. Bake in the oven for around 40-45 or until golden brown and cooked through. Serve warm.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice