Gwyneth is good for you: Flourless anything crumble
Crumble is always a nostalgic crowd-pleaser. You don’t even have to mention the flourless/sugarless part with this one – no one can ever tell. This recipe is great with stone fruit and berries (try mixing white raspberries with fresh apricots, or sliced nectarines with blueberries)
Serves 6
about 600g-750g · 22oz-26oz (4 US cups) fruit (peeled and sliced stone fruit, berries, whatever; stone fruits may weigh more so use the cup measure as a guide)
4 tablespoons good-quality maple syrup
1 tablespoon freshly squeezed lemon juice
50g · 2oz (½ US cup)
ground almonds
60g · 2½ oz (½ US cup) quinoa flakes
a pinch of fine sea salt
½ teaspoon ground cinnamon (or any dessert spice – try cardamom and clove with chopped pears,
for example)
2 tablespoons extra virgin olive oil
✿ Preheat the oven to 200C/180C fan/400F/gas 6.
✿ Toss the fruit in a shallow baking dish with 2 tablespoonsof the maple syrup and the lemon juice.
✿ Mix the ground almonds, quinoa flakes, salt and cinnamon in a large bowl. Add the 2 remaining tablespoons of maple syrup and the olive oil and mix until just combined.
✿ Crumble the mixture over the fruit and bake until the topping is browned and the fruit is bubbling, 20 to 25 minutes.
