Apricot, buckwheat and hazelnut crumble

Apricot, buckwheat and hazelnut crumble

Stone-fruits make a delicious, summery filling to comforting crumbles. Lucy Burton shares her recipe for a gluten-free seasonal crumble

Warm and comforting crumbles are usually reserved for the colder winter months, when apples, pears and quince grow in abundance. Subject as we are to the unreliable workings of British summer weather however, a cosy pudding in summer can, sometimes, prove just the ticket.

The flavour of most stone-fruits can be drawn out with baking, making apricots, plums and peaches perfect for a lighter, summer crumble. Buckwheat flour has a unique and distinct flavour which marries well with sweeter fruits, and also makes this pudding suitable for a gluten free diet.

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5-6 medium apricots

75g caster sugar

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1 tsp vanilla bean paste

60g buckwheat flour

30g butter

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20g oats

20g hazelnuts, gently crushed

20g brown sugar

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Preheat your oven to 160C. Cut the apricots into quarters, then toss is the caster sugar and vanilla. Arrange in an ovenproof dish and cover with foil, then bake for 30 minutes. Remove the foil and bake for a final 10 minutes, then remove from the oven and leave to cool.

To make the crumble, rub the butter into the buckwheat flour using your fingertips, until the mixture resembles fine breadcrumbs. Mix in the oats, hazelnuts and brown sugar. Increase the oven temperature to 180C.

Spread the crumble onto a lined baking tray, and bake for 15 minutes, until beginning to colour.

Top the apricots with the crumble, then bake for a final 15-20 minutes. Serve with creme fraiche or cream.

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About the Author

Steve Ott