Saturday, May 8, 2010

GFDF Fruit Crumble Dessert

Right!
I had requests for this yummilicious fruit crumble-type dessert from the hubby and son since I found it on Kate's fabulous blog Our Red House the other week.
I've changed the recipe from the original before I converted it into GFDF in that I swapped butter/margarine for fruit juice and tinned fruit for fresh Granny Smith apples.
In tonight's version tinned peaches (in natural juice) and pears (in cranberry juice) were used with the juices mixed together and used, adding extra natural sweetness.

1 cup of SR flour
1 cup sugar
1 cup oats
3/4 cup of fruit juice INSTEAD of 1 cup of melted butter in the original recipe
1 teaspoon powdered ginger, cloves, nutmeg
2 teaspoons of cinnamon
Lay fruit on base of casserole/baking dish
Mix dry ingredients, stir the fruit juice through the mix then spoon to cover all fruit
I've omitted the dots of butter all over the topping, too.
Wheat version.

GFDF version is as follows -
1 cup sugar
1 cup GF SR flour
1 cup Rice Flakes
3/4 fruit juice INSTEAD of 1 cup of melted butter in the original recipe
1 teaspoon powdered ginger, cloves, nutmeg
2 teaspoons of cinnamon
Lay fruit on base of casserole/baking dish

Mix dry ingredients, stir the fruit juice through the mix then spoon to cover all fruit
Still no butter/margarine.
This is what the GFDF version looks like.

Bung it in the oven on 180-200 degrees C for 45 mins or until the top is crispy brown and feels firm to your touch.

Wheat version.

GFDF version.

And the verdict from the Aspie teen is that it tastes just like the wheat version and is super scrumptious!

1 comment:

Our Red House said...

Thanks so much for linking to my blog. Your version looks much healthier than mine.

Kate