Late Spring (almost Summer) Fruit Nutty Crumble, Gluten Free

by Irvin on May 28, 2012 · 11 comments

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It is a constant struggle for me to use up the produce and perishable goods in my fridge and counter before they give up the ghost and end up in the compost bin. I loathe to throw anything food related away (ask AJ – it’s the most frustrating thing for him) but that was how I grew up. You just did. Not. Waste. Food. Of course, with this mentality, it’s also a struggle for me to come up with recipes that can use those leftover oddball bits and pieces. What do I do with one rhubarb stalk or that handful of old cherries in the back of the fridge? The wrinkle strawberries are looking a little long in the tooth, and that granny smith apple has been sitting the crisper drawer for way too long. Thankfully a gluten free Spring (almost Summer) Fruit Nutty Crumble is the perfect solution.

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What’s wonderful about the fruit crumble in general is that they are infinitely variable depending on what you have in the pantry and the refrigerator. Berries, cherries, apples, pears, even mango or pineapple, anything you happen to have around can be thrown in with a few spices, topped with some sugary goodness and baked for near instant gratification. Because it doesn’t have a crust, nor does it even need to bind together like a cake it’s incredibly forgiving and even the most inexperienced baker can pull it off.

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Now you and I both know that I have a slight obsession with cookbooks. I’ve blogged about, I’ve photographed, I’ve tweeted about, heck I’ve even had friends come over and gasp at the sheer volume of volumes of cookbooks that I have. Of course, in my defense my collection probably is nothing compared to others. And though I already have a hundreds of cookbooks, nothing thrills me more than to get a cookbook from a fellow food blogger, especially one as talented at Bea over at La Tartine Gourmande. Her blog is full of beautiful photograph, flowing prose and super approachable recipes, all of which are in the book, and more. But you know that, since you have her book already right? It was Bea’s basic recipe for a rhubarb strawberry apple crisp that was the jumping off point for my spring fruit crumble.

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AJ was gone from the apartment when I baking these individual crumble, on a 75 mile training ride. He’s actually in training for the AIDS Lifecycle (please donate for his ride!), which he does every year. When he walked in, the smell of baking bubblying fruit and crispy brown sugared rolled oats had him exclaiming “What smells so good in here?” As you know, I bake a lot and AJ is fairly immune to my baking wiles. But such is the beauty of the simple fruit crumble. The smell alone is worth making these suckers.

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In the end, AJ showered up and came into the kitchen to grab a spoonful of the crumble. He nodded appreciatively at each spoonful and then told me that he hoped I made more desserts like this one. I was leaving the next day for a trip and when I returned, I wasn’t surprised to find all the crisps gone, eaten in the short time I was gone. I don’t blame AJ for it. After all, the man is going to be cycling from San Francisco to Los Angeles in less than a month. He deserve as much Late Spring (almost Summer) Fruit Nutty Crumble as he wants.

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Special thanks goes to Roost Books for providing me a review copy of La Tartine Gourmande, Recipes for an Inspired Life by Béatrice Peltre. Though the book was provided by them, I was not compensated for anything I wrote above and all opinions are my own.

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{ 11 comments… read them below or add one }

Belinda @zomppa May 28, 2012 at 7:18 am

I am so hungry so this was not the best thing for me to look at right now!!

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Chompchomp May 28, 2012 at 4:58 pm

Keep the gluten free deliciousnesses coming! Looks like I have my next baking number all set! Thanks :)

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Stephanie, the Recipe Renovator May 28, 2012 at 5:15 pm

Yay! A recipe of yours I can make without renovating! Looks amazing and I always love your travelogues too.

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Brian @ A Thought For Food May 28, 2012 at 5:59 pm

I love a good crumble. This looks so comforting!

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myfudo May 29, 2012 at 12:29 am

Fruits and nuts…a perfect combination. I love that this is GF! Thanks for sharing.

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baker in disguise May 29, 2012 at 4:43 am

wowwza!! look at that pic with the juices overflowing from the ramekins!!! and i could so identify with the feeling of being left with little bits of produce and then trying to use them up because you just don’t waste food!!! i soo know the feeling!! :)

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thelittleloaf May 29, 2012 at 6:03 am

I’m totally in agreement with the comment above – absolutely love the oozing over the edges shot. It’s getting a bit warm for crumble in the UK, but we’re due a bout of rainy weather so might just have to pull this recipe out the box then :-)

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shelleyorama May 29, 2012 at 3:20 pm

Irvin, you always come through for me, gf-wise. BTW, genius use of coconut flour. Can’t wait to try it!

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Cooks_Books May 29, 2012 at 4:36 pm

Since I’m not on the gluten-free bandwagon, I almost passed right by this one — glad I took a second look! I especially like that “even the most inexperienced baker can pull it off,” considering that baking isn’t really my thing. But using leftovers is. I too can’t throw anything away. Thanks for the gorgeous post!

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brandi May 30, 2012 at 5:37 am

I love the idea of having the clementine in the crumble – I usually stick with berries or apples or peaches, but this mix of fruit sounds ridiculously tasty.

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meatballs & milkshakes May 30, 2012 at 8:27 am

yum! I love crumbles (never know what the difference is between a crumble and a crisp, though….)

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