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Apricot Basil Gluten Free Crumble

Easy and earthy, this flavour packed crumble is the pefect texture compliment to velvety roasted apricots scented with fresh basil. A summer dessert made in moments. Just add ice cream!
Course Dessert
Cuisine North American
Keyword apricots, basil, crisp, crumble, gluten free
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8

Ingredients

Master Crumble Recipe

  • 1 /2 cup halved walnuts can use pecans, hazelnuts or even almonds instead
  • 1/2 cup golden brown sugar
  • 1/2 cup oat flour you can just grind down your own oats
  • 1/4 cup buckwheat flour
  • 1/4 cup sweet rice flour
  • 1 tsp baking powder
  • 1 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

  • 7 cups apricots halved and quartered
  • 1 tbsp lemon juice
  • 6 tbsp sugar
  • 4 tbsp arrowroot starch
  • 1 tbsp packed chopped fresh basil
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 375F.

Apricot Filling

  1. In a bowl combine the chopped fruit with the lemon juice.
  2. In a small bowl combine the sugar, arrowroot starch, basil, and cinnamon.
  3. Add the sugar mixture to the chopped fruit and toss. Drizzle the vanilla over the fruit mixture. Let it sit for 5-10 minutes.

Master Crumble

  1. 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.
  2. Transfer to a bowl. Add the egg and mix with your fingers to create texture and pea sized lumps.

Assemble the Crumble

  1. Grease a typical sized baking dish (large enough to feed about 8 people, usually around 8x10 inches etc)
  2. Fill the greased baking dish with the apricot filling. Cover with the topping, pressing some of the topping gently onto the fruit.
  3. Use a spoon to drizzle the butter evenly over the crumble. Sprinkle the raw sugar over it all.
  4. 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 40 min, depending on your oven. 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.
  5. Let it cool on a cooling rack for about 15 minutes or so.
  6. Serve with ice cream, or yogurt and maple syrup.
  7. See blog post for additional information and ideas.

Recipe Notes

This is a fabulous brunch treat if served with yogurt or labneh and some maple syrup. And hot coffee!
For a non gluten version just replace the oat flour and sweet rice flour with AP wheat flour. Leave the buckwheat flour in for a lovely earthy flavour.
See my Plum Walnut Buckwheat Crumble recipe for more information