Is this a crumble or crisp? Ha I’m still not entirely sure myself what I have made, and the definitions do not seem to be mutually exclusive. We had an abundance of beautiful Summer fruit in the house (and by house I mean tiny two-room apartment, but for some reason it’s a habit of mine to call every home “house”, I’m not sure why) and wanted to make a dessert that celebrated all of the gorgeous variety – plums, peaches, blackberries, raspberries, strawberries, currants – that Summer has to offer.
But this dish has a bit of an identity crisis. It seems that American and Euro definitions of crumble are not the same, so depending on who you ask this will either be a crumble or a crisp. Given that I’m living in Europe at the moment, I decided to go with crumble
What made this entire dessert possible for me was that I got to meet up with a fellow blogging friend, Valerie from City | Life | Eats earlier this Spring, who was so sweet and a delight to be around – we had such a fun afternoon together! And she was so generous, bringing us a bag of certified gluten free oats and some chocolate chips, a real treat for us as I have yet to be able to find them during my year and a half living en Suisse.
And yes, there were mountains behind us, I promise!
Ever since then, we have had that beautiful bag of gluten free oats sitting in our pantry, and my husband has been begging every chance we can get to open them up – “can we make oatmeal for breakfast?” he’d ask. I’d reply “no, those are our very very precious only bag of gluten free oats! we have to use them for something really special because I don’t know when we’ll get another bag again!”
But finally I realized something – if I wait forever for that perfect moment to come by to use them, I’ll be dearly hanging on to this one ingredient for the next five years. We need to just use them and enjoy them. So now 4 months later, Ryan convinced me we should just open up the bag and make something beautifully gluten free and enjoy them – the first thing that came to mind with all that stunning fruit around was this crumble.
For what good are our valued treasures if they do not get to be used and shared? The same goes for presents of gluten free oats from a friend – they were being enjoyed by no one sitting on a pantry shelf. But in this crumble they were able to create lovely moments of gluten free pleasure.
And it deserved of every scoop of precious gluten free oats that we used. Pure Summer in a every spoonful.
adapted from Peach Crumble by I Adore Food
Prep Time: 15 minutes
Total Time: 1 hr
- 1kg your favorite fruit, chopped/hulled/etc. (i used peaches, plums, raspberries, blackberries, strawberries, currants)
- 150g mini chocolate chips
- 2 tbs tapioca flour (if you don’t want a soupy filling because berries are quite juicy)
- 150g certified gluten free oats
- 75g chestnut flour
- 75g hazelnut meal
- 200g butter, melted
- 200g raw sugar
1. Preheat an oven to 350F (175C). Mix fruit, chocolate chips and tapioca together in a large bowl and fill your baking pan (I filled several small ones).
2. In a separate bowl combine oats, chestnut flour, hazelnut meal, butter and sugar and mix together until well blended.
3. Add the crumble on top of the fruit, and bake for about 35 minutes or until crumble is golden brown and fruit is oozing out the sides of the pan.