Saturday, 24 December 2011

Apple, Pear and Plum Crumble--gluten and lactose free, low oxalate

Christmas Crumble 

For once I have on offer a purely Jess Mess invention, not just an adaptation of someone else's ingenuity. When I was first diagnosed with fibromialgia/celiacs etc. the first meal I tried to concoct was apple crumble. I've played around with a few recipes over the years and will include all the variations as I go.


Large tin of plums
(Alternatively you can use between 6 to a dozen fresh plums but you will need to remove the skin, and lightly stew them)
4 large red apples
4 large pears

1 1/2 cups of rice flour (I mill mine from basmati rice in the thermomix)
2 eggs
3-4 table spoons of brown sugar (can substitute with molasses or honey just use less)
2 tablespoons of lactose free butter/nuttelex/solid coconut oil
3 tablespoons of desiccated coconut
100 grams of slivered almonds or gluten free rice bubbles
(almonds are high in oxalates)


  1.  Preheat oven to 180 degrees C.
  2. Peel and cut apples and pears into eighths, steam until soft but not mushy. Fill a square pyrex dish with fruit, making sure there is an even spread of pears, apples and plums. If you like sprinkle a smattering of raw sugar over the top.
  3. To make the crumble, first lightly mix the rice flour and eggs together then pan fry stirring constantly until the mixture resembles toasted bread crumbs.
  4. Place the 'crumbs' and the remaining crumble ingredients into a mixing bowl. This is the messy part, you might want to remove any rings or jewelry--before getting right in there with your nice clean hands and using your fingers to combine all the ingredients creating a nice even crumble. 
  5. Layer crumble over the fruit filling. I usually prepare mine in the morning and leave it in the refrigerator, then pop the crumble in the oven after I've served up dinner. It takes about 40-45 minutes, but you can remove it as soon as the crumble is nice and golden and the fruit juices are bubbling.
  6. Serve with custard, mango sorbet or frozen yogurt. 
The almonds in the recipe are really just for crunch. You can make it nut free, by substituting rice bubbles, or not worry about a crunchy ingredient all together, it will still be quite scrumptious. Another option for the crumbs is to buy shop bought rice crumbs, blend up whatever you eat for bread, or substitute with sorghum. For an egg free alternative simply increase the rice bubbles and mix the flour in without cooking it first. 

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