Ask the experts: Nut-free, gluten-free crumble topping
Q: Can you suggest a glutenfree, nut-free recipe for a crumble topping? I’d like something I can make for special occasions that everyone can eat.
Andrea Kittler, via email
A: Advanced Accredited Practising Dietitian, coeliac expert and author of several gluten-free cookbooks, Dr Sue Shepherd, replies:
“This easy crumble topping recipe is featured in a few of my cookbooks. It’s gluten-, nut-, egg-, soy-, dairy and wheat-free, but it’s absolutely delicious! Keep in mind that you can use reduced-fat table spread if you don’t need to make the crumble dairy-free."
3/4 cup rice flour 1/2 cup brown sugar 2 tablespoons desiccated coconut 60g dairy-free table spread, room temperature, cubed
Step 1 Preheat oven to 180°C. In a small bowl, combine rice flour, sugar and coconut. Rub in spread until mixture resembles fine breadcrumbs.
Step 2 Sprinkle evenly over fruit base. Bake for 30 minutes, or until golden brown.