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Walnut Buckwheat Gluten Free Crumble

The perfect crumble topping for every season of the year. This gluten free topping works on all sorts of fruit fillings. It is the perfect texture and sweetness. Makes for a rustic dessert, or a delicious brunch! Just swap out the ice cream for yogurt and maple syrup!

Course Breakfast, Dessert
Keyword buckwheat, crumble, fruit, gluten free, walnut
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8

Ingredients

Crumble

  • 1 /2 cup halved walnuts
  • 1/2 cup golden brown sugar
  • 1/2 cup oat flour, you can just grind down your own oats
  • 1/4 cup buckwheat flour, can use regular AP flour
  • 1/4 cup sweet rice flour, can use regular AP flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup rolled oats
  • 1 egg beaten
  • 7 tbsp butter melted, cooled a bit
  • 1 tbsp raw sugar coarse, for sprinkling

Filling

  • 6 cups fruit, any seasonal stone fruit or berries, apples, pears etc you like will work. Chop anything larger like plums, apples etc. Berries can stay as is.
  • 1 tbsp lemon juice
  • 6 tbsp sugar, unless the fruit is very tart, then adjust accordingly
  • 3-4 tbsp arrowroot starch
  • 1 tsp cinnamon
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 375F.

  2. In a bowl combine the chopped fruit with the lemon juice.
  3. In a small bowl combine the sugar, arrowroot starch, cinnamon and vanilla. At this point you can also add any other spices you like, like cloves, allspice, cardamom, ginger, urfa biber etc, appropriate for the fruit you are using. Start with 1/4 tsp of each.
  4. Add the sugar mixture to the chopped fruit and toss. Let it sit for 5-10 minutes.

  5. In a food processor, coarsely grind the walnuts. Add the sugar, flours, baking powder, cinnamon, and salt. Pulse once to blend, stir through the rolled oats.

  6. Transfer to a bowl. Add the egg and mix with your fingers to create texture and pea sized lumps.

  7. Grease a typical sized baking dish (large enough to feed about 8 people, usually around 8x10 inches etc)

  8. Fill the greased baking dish with the fruit filling. Cover with the topping, pressing some of the topping gently onto the fruit.

  9. Use a spoon too drizzle the butter evenly over the crumble. Sprinkle the raw sugar over it all.

  10. Place the the baking dish onto a baking sheet and place it on a centre rack in the oven. Bake till bubbling and golden brown, about 45 min. If bubbling hasn't happened evenly yet, and firmer fruit isn't quite softened enough yet (just use a sharp knife to test, cover the topping if it is golden brown with some foil, and continue till the filling is baked properly.

  11. Let it cool on a cooling rack for about 15 minutes or so.
  12. Serve with ice cream, or yogurt and maple syrup.

Recipe Notes

This is a fabulous brunch treat if served with yogurt or labneh and some maple syrup. And hot coffee!

Inspired by a strawberry rhubarb crumble recipe by The Bojon Gourmet