Preparation

20 Minuten

Making

50 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

Shop Now

ingredients

Serves 6–8

  • 400 g plums or damsons
  • 400 g apples
  • A piece of ginger (about 1–2 cm)
  • 50 g pecans
  • 50 g almonds
  • 20 g flaxseeds or hemp seeds
  • 20 g sunflower seeds
  • 250 ml orange juice
  • 2 tsp cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 80 g butter
  • 2 tablespoons almond butter
  • 100 g gluten-free almond or coconut flour
  • 80 g coconut blossom sugar or similar
  • 2 packets of vanilla sugar
  • 100 g gluten-free rolled oats
  • yogurt or crème fraîche, as desired, for serving

Making

  1. 01
    Preheat the oven (top/bottom heat to 200 °C). Grease a large baking dish or 6–8 small oven-safe ramekins. Wash the apples and plums, remove the pits, and cut them into cubes. Peel the ginger and cut it into small cubes. Now mix the fruit, nuts, kernels, seeds, orange juice, and spices well in a large bowl and spoon the mixture into the dish or ramekins. Pre-bake in the hot oven for about 10–15 minutes.
  2. 02
    For the crumble topping, melt the butter. Then, in a bowl, use your hands to mix the flour, sugar, vanilla sugar, almond butter, and rolled oats with the butter until crumbly.
  3. 03
    Remove the baking dish from the oven and top it with the crumble topping. Return it to the oven at the same temperature for another 15 minutes, until the crumble topping is golden brown. When serving, I like to add a dollop of cold crème fraîche or yogurt to each bowl.

❤️ Tip

You can vary the fruit however you like. You can also substitute the nuts, seeds, and spices as you wish. Have fun experimenting!

Did you know?

Turmeric is a member of the ginger family and is also known as "yellow root" because of its bright yellow color. The pigment it contains, curcumin, gives the crumble a subtle, spicy flavor.

Our Tip

For an especially crispy crumble topping, use cold butter and finish baking the crumble just before serving.