Last month I shared a Peach Crumble recipe with you, to celebrate Father’s Day.
Deliciously fruity, this crumble is filled with two different fruits, making it ‘sweet and sour’ with the addition of apricot.
For those of you who do not have a fitted oven in your kitchen, not to worry! I baked this crumble in a toaster oven, and it came out wonderfully! Be sure to watch it carefully though, as it will burn quicker, since the element is exposed and closer to the dish than in a larger oven.
So, if you can afford a small toaster oven, you still get to enjoy home-baked gluten-free goodies! Enjoy!
Toaster oven Nectarine & Apricot Crumble
(glutenfree, egg free, oat free, wheat free, vegetarian)
Prep time: 10 minutes
Cooking time: roughly 20 minutes
- 1 large ripe fresh nectarine
- 1 ripe fresh apricot
- juice of half a lemon
- 1/2 teaspoon of almond extract (or vanilla)
- a pinch of salt
- 1/2 teaspoon of ground cinnamon
- 2 Tablespoons of brown sugar
- 2 Tablespoons of corn starch
- 1/4 cup of any nut meal or coconut flour (I used coconut flour)
- 1/2 cup of gluten-free All Purpose flour
- 2 – 3 tablespoons of butter
- Wash the nectarine and apricot and slice into small pieces, or slices
- Place into a bowl
- Add the following – a pinch of salt, 1/4 teaspoon of ground cinnamon, juice from half a lemon, 1/2 teaspoon of almond extract (or vanilla), 2 tablespoons of brown sugar, 2 tablespoons of corn starch
- Gently mix and let stand
- Preheat a toaster oven to 180C
- In a separate bowl, make the crumble: place the almond flour (or coconut flour), all purpose flour into a bowl and using a fork, mix the butter into the flour. Until it becomes crumbly
- Place the fruit into a small oven proof dish and top with the crumble
- Bake on 180C for 20 – 30 minutes until browned
- Remove from oven, cool slightly and serve
- Enjoy with cream, ice-cream or plain