Apricot and raspberry crumble (gluten free)

Name: Apricot and raspberry crumble (gluten free)
Total time: 55 min
Cuisine: British
Ingredients: 600g fresh apricots, halved and stoned; 150g raspberries; 60g caster sugar; 1 tsp vanilla extract; 150g gluten free plain flour; 90g cold butter, cubed; 60g light brown sugar; 40g gluten free oats

Tart apricots and juicy raspberries under a crisp, buttery oat topping that happens to be gluten free.

Time55 min
LevelEasy
Costabout £0.92 a head
Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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600 gfresh apricotshalved and stoned
150 graspberries
60 gcaster sugar
1 tspvanilla extract
150 ggluten free plain flour
90 gcold buttercubed
60 glight brown sugar
40 ggluten free oats

Method

1
Heat the oven to 190°C (170°C fan). Toss the apricots, raspberries, caster sugar and vanilla in a 1.5 litre baking dish.
2
Rub the butter into the gluten free flour with your fingertips until it looks like coarse crumbs.
3
Stir in the brown sugar and oats. Scatter evenly over the fruit without pressing it down.
4
Bake for 35 to 40 minutes, until the topping is deep golden and the juices bubble at the edges.
40 min
5
Rest for 10 minutes. Serve warm with custard or cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.