apricot raspberry almond crumble

I am not a big baker. At least not yet. I don't have much of a sweet tooth instead choosing to spend my calories on cheese. Oh delicious cheese. brie, camembert, valedon blue, gorgonzola, english cheddar, bufala mozzarella... mmm....

So, when I decide to make dessert, ehem, want to, am hungry for, suddenly decide I want to bake, I usually crave something fruity like pie or crumble. I believe I've mentioned before my continued hesitation to make pie crust (mom, I think I need a lesson and one of those plastic pie sheet things now) so my solution is the always the fail-safe crumble. I went crazy over the winter making apple cranberry crumbles, because that combination is just delicious. But since my desire to eat less wheat, I have toyed with the alternative flours with little success - until now.

Last weekend, charged with making dessert and inspired by a couple of Aran of Cannelle et Vanille's recipes, I headed to the farmers market to buy some lovely fruit for a crumble. Here in Seattle, apricots and raspberries are in their prime and sounded like a lovely combination with almonds.

When I got home, despite having inspirations from Cannelle et Vanille and Gluten-free Girl, their recipe's were not exactly what I was looking for and had the added difficulty of being measured by weight (I know, I know, I should convert to a kitchen scale, but I haven't yet, so there). So, I sat down and wrote a nice forgiving crumble recipe. I guess I just felt I was ready to.

Maybe it was the farmer's market fresh fruit, maybe it was just a fluke, but what I came up with was perhaps the best crumble I have ever made.

{delicious bubbling goodness}

Here, I humbly offer you my recipe for gluten-free apricot raspberry crumble. And none of the five people that ate it had any idea that it was gluten-free and everyone was satisfied.

Apricot Raspberry Crumble (gluten-free)


For filling:
2 cups sliced apricots (about 10 small fruit)
2 pints raspberries
1/4 cup sugar
1 vanilla bean scraped
2 TBSP lemon juice
2 TBSP brown rice flour


For topping:
1/3 cup almond flour
1/4 cup oat flour
1/2 cup brown rice flour
2/3 cup rolled oats
1/2 tsp salt
3/4 cup brown sugar
1/4 cup chopped almonds
6 TBSP butter (room temperature cut into small pieces.)


In one bowl, toss filling ingredients together and pour into a buttered 9" square casserole. In another bowl mix together dry topping ingredients then add the butter. I have tried several ways of mixing the butter into the dry ingredients and by far the best I have come up with is to use your hands. So squish the butter into the dry mix until it creates bigger crumbles. Spread evenly over the fruit. Bake for 30-40 minutes at 350 degrees. If the top starts to brown too quickly, cover with aluminum foil. Allow to cool at least ten minutes before devouring - if you can!

{all pictures by yours truly!}