Gluten-free cherry and pistachio crumble
Who says crumbles are just for the autumn and winter months? Victoria Glass's cherry crumble with a crunchy pistachio nut topping makes a delicious dessert for anytime of year, and has the bonus of being a wonderfully easy gluten-free pudding recipe, too.
Ingredients
Cherry filling
Crumble
- 100g of rice flour
- 100g of light muscovado sugar
- 50g of gluten-free oats
- 50g of pistachio nut s, unsalted
- 100g of unsalted butter , cold, cut into cubes
- 1 pinch of salt
Method
1
Preheat the oven to 180°C/gas mark 4
2
For the fruit filling, place the cherries in a deep ovenproof dish and scatter over the sugar and brandy, then dot over the butter
3
To make the crumble topping, place all the dry ingredients in a food processor and pulse to roughly chop the nuts and oats – you can skip this step if you prefer a more rustic finish and just keep the nuts whole
4
Add the cold butter cubes to the food processor and pulse until it resembles breadcrumbs. Alternatively, use your fingertips to rub the cold butter into the dry ingredients until it becomes a sandy rubble
5
Scatter the crumble topping over the fruit and bake for 35–40 minutes. Serve piping hot, straight out the oven
Discover more:
Go to Comments
Gluten-free cherry and pistachio crumble
