[:de]Pfirsich-Brombeer-Crumble [glutenfrei][:en]Peach Blackberry Crumble [gluten-free][:]

[:de]

Wenn ihr Glück habt bekommt ihr noch ein paar späte Brombeeren und Pfirsiche für diesen köstlichen gluten-freien Crumble. Leider habe ich es nicht früher geschafft das Rezept zu bloggen, aber da es gerade zum glutenfreien Thema passt und die Kombination aus Pfirsichen und Brombeeren wirklich grandios ist (hätte ich nicht gedacht) muss ich Euch das Rezept noch zuspielen. Den Crumble habe ich aus dem zweiten Buch von gluten-free girl Shauna James Ahern.

Ich besitze alle drei Bücher von ihr und mag vor allem das erste, da sie darin ihre Geschichte zum gluten-free girl erzählt und das ist wirklich interessant und gut geschrieben. Das zweite Buch ist etwas experimenteller und beschäftigt sich vorwiegend mit aufwendigeren Rezepten, daher wird es von mir seltener zur Hand genommen. Das neueste dritte Buch ist auch seit kurzem in meinem Besitz und passend zum Titel gluten-free girl every day sind darin alltagstaugliche glutenfreie Rezepte enthalten. Auf den ersten Blick eine tolle Rezeptesammlung!

Dieser Crumble schmeckt glutenfrei wirklich klasse, aber wer die passenden Mehle nicht daheim hat und sich nicht glutenfrei ernähren muss, der greift einfach auf normales Weizenmehl zurück, das funktioniert genauso. Wer keine Brombeeren und Pfirsiche mehr bekommt, kann jetzt auch einfach Birnen und Äpfel oder Quitten nehmen. Auch mit Pflaumen oder Zwetschgen funktioniert der Crumble sehr gut. Je nach Jahreszeit und Obstangebot kann man diesen Crumble so variieren. Und am besten gleich warm genießen, ich finde dann schmeckt so ein Crumble am besten!

Pfirsich-Brombeer-Crumble [glutenfrei]

Vor zwei Jahren: Flammkuchen mit Bergkäse

Vor drei Jahren: Pfirsich Shortbread

Vor vier Jahren: Apfeltarte

glutenfreier Brombeer-Pfirsich-Crumble

nach einem Rezept aus The Gluten-Free Girl and the Chef von Shauna James Ahern und Daniel Ahern

ergibt: 4 Portionen

Zutaten:

  • 30 g Hirsemehl
  • 30 g Tapiokamehl
  • 50 g Kartoffelmehl /-stärke
  • 50 g Reismehl
  • 30 g gemahlene Mandeln
  • 55 g brauner Zucker
  • 1 Prise Salz
  • 1/4 TL Zimt
  • 3 EL kalte Butter
  • 60 g saure Sahne
  • 250 g Brombeeren (edit: Himbeeren passen auch ganz klasse)
  • 6 kleine Pfirsiche, entsteint und in Stücke geschnitten
  • 2 EL Zucker
  • 2 TL Maisstärke
  • 1/2 Zitrone, Saft und abgeriebene Schale

Den Ofen auf 180° C vorheizen (Umluft 160° C).

Mehle mit den Mandeln, Zucker, Salz und Zimt mischen. Die kalte Butter fein würfeln und mit dem Mehl verrühren, am besten in der Küchenmaschine oder dem Handrührgerät. Die Butter sollte sich feinverteilen. Die saure Sahne unterrühren bis sich Streusel bilden.

In einer Schale Brombeeren, Pfirsiche und Zitronensaft vermengen. Zucker, Maisstärke und Zitronenschale verrühren und unter das Obst rühren.

Eine Aufflaufform fetten und das Obst hineingeben. Mit Streuseln bedecken.

Etwa 30 Minuten backen bis die Streusel anfangen zu bräunen. Es kann sein, dass der Crumble wegen des glutenfreien Mehls nicht so gut bräunt, er ist aber trotzdem fertig. Man kann ihn noch kurz unter den heißen Grill stellen, dann bräunt er auch.

Warm oder kalt genießen.

[:en]

If you are lucky you might get some late blackberries and peaches for this delicious gluten-free crumble. Unfortunately I didn’t managed it to blog earlier, but as it fits with the gluten-free theme at the moment and as the combination of peaches and blackberries is that good (I wasn’t convinced at all before) I had to blog it nonetheless. I found the recipe in the gluten-free girls aka Shauna James Ahern’s second book.

I own all of her three books and I especially like the first one where she tells her story becoming the gluten-free girl, which is very interesting and good written. The second book is much more experimental and is mostly filled with elaborate recipes, so I use it quite seldom. The new and third book is in my possession since recently and like the title Gluten-Free Girl Every Day promises it’s filled with gluten-free recipes for everyday. The first glance promises a great collection of recipes!

This crumble just tastes scrumptious as gluten-free, but if you don’t own the right flours and don’t have to eat gluten-free, just use regular wheat flour, which works also fine. If you don’t get any peaches and blackberries, use pears and apples or quinces. You could also experiment with plums! Adapt it from season to season and enjoy it warm from the oven, in my opinion that’s how the crumble tastes best!

Pfirsich-Brombeer-Crumble [glutenfrei]

Two years ago: tart flambée

Three years ago: peach shortbread

Four years ago: apple tart

gluten-free Peach Blackberry Crumble

adapted from The Gluten-Free Girl and the Chef by Shauna James Ahern and Daniel Ahern

yields: 4 portions

Ingredients:

  • 30 g sorghum flour
  • 30 g tapioka flour
  • 50 g potato flour/starch
  • 50 g sweet rice flour
  • 30 g almond flour or very fine ground almonds
  • 55 g brown sugar
  • 1 pinch of salt
  • 1/4 tsp cinnamon
  • 3 Tbsp cold butter
  • 60 g sour cream
  • 250 g blackberries (edit: raspberries are also great)
  • 6 small peaches, pits removed and cut into pieces
  • 2 Tbsp sugar
  • 2 tsp corn starch
  • 1/2 lemon, juice and zest grated

Preheat the oven to 180° C (convection 160° C).

Mix the flours with the almonds, sugar, salt and cinnamon. Dice the cold butter and mix with the flour until it looks like coarse cornmeal,using a stand mixer or food processor.

Mix the blackberries and peaches with the lemon juice. Mix the sugar, cornstarch and lemon zest and stir in the fruit.

Butter a pan and place the fruit in it. Cover with streusel and bake for about 30 minutes until the crumble begins to brown. It’s possible that the crumble won’t brown much, because of the gluten-free flours, nevertheless it’s done after 30 minutes. If you prefer it more browned you can put it under the hot grill for a few minutes.

Enjoy warm from the oven or cold.

[:]

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