Gluten-free plum crumble with rhubarb
6 servings
40 minutes
Gluten-free plum and rhubarb crumble is a refined dessert of British cuisine that combines the tartness of rhubarb and the sweetness of ripe plums. Brown sugar, vanilla, and cinnamon enhance the deep aroma, while the airy crumble made from almond and rice flour with oats creates a crispy texture. This crumble is perfect for those avoiding gluten but wanting to enjoy traditional flavors. The dish is baked to a golden crust, revealing rich fruity notes. The warm crumble pairs especially well with vanilla ice cream, creating a harmony of contrasting temperatures. It is ideal for cozy evenings accompanied by a cup of tea. Such a treat is not just a dessert but a true gastronomic ritual that evokes memories of classic British puddings.
1
Cut the plums in half if you are baking the crumble in one dish, and into 1 cm cubes if you are making individual crumbles, and remove the pits.
- Plums: 8 pieces
2
Cut the ends and stems of the rhubarb and slice into pieces of 4 cm (for a large dish) or 2 cm for individual crumbles.
- Rhubarb stems: 400 g
3
Peel the oranges and squeeze the juice.
- Oranges: 2 pieces
4
Place the rhubarb in a saucepan, add 30 g of sugar and orange juice.
- Oranges: 2 pieces
- Brown sugar: 65 g
5
Bring to a boil and cook for about 1-2 minutes until the rhubarb is tender.
- Rhubarb stems: 400 g
6
Then remove from heat and add the chopped plums, mixing well.
- Plums: 8 pieces
7
Test in the form of a crumb.
8
In a container, mix rice flour and freshly ground almond into flour. Almonds can be ground using a coffee grinder.
- Rice flour: 100 g
- Almond flour: 35 g
9
Then add the butter, brought to room temperature, and mix well, breaking up all the lumps. This can be done either by hand or with a mixer using a special attachment for shortcrust pastry.
- Butter: 65 g
10
Add 35 grams of brown sugar, vanilla sugar (can be replaced with fresh vanilla bean seeds), and oats, and mix well with a silicone or wooden spatula.
- Brown sugar: 65 g
- Vanilla sugar: 30 g
- Gluten Free Oatmeal: 35 g
11
Preheat the oven to 200 degrees.
12
In a baking dish, place rhubarb with plums and sprinkle cinnamon on top. It is preferable to choose a shape that allows all ingredients to fit in one layer and be in the juice.
- Ground cinnamon: 1 tablespoon
13
Place the dough on top, leaving the rhubarb and plums not completely covered. Leave space between the dough for air to escape freely from the form.
14
Bake for 20 minutes until golden brown.
15
Serve warm with a scoop of vanilla ice cream.