Quinoa-Oat Crumble Topping

By Martha Rose Shulman

Quinoa-Oat Crumble Topping
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(129)
Notes
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Lately I’ve been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can’t stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa — easy to do in a spice grinder — and gluten-free oats, which I ordered from Bob’s Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.

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Ingredients

Yield:About 2 cups
  • 1¼cups gluten-free rolled oats
  • ½cup quinoa flour (grind quinoa in a spice mill to make the flour)
  • ⅓cup unrefined turbinado sugar
  • ½teaspoon freshly grated nutmeg
  • ⅛ to ¼teaspoon salt (to taste)
  • 3ounces (6 tablespoons) cold unsalted butter, cut into ½-inch pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

245 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 4 grams protein; 78 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.

  2. Step 2

    Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.

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Ratings

4 out of 5
129 user ratings
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Cooking Notes

Carolyn Strecker

I made this "crumble" exactly as stated. I think it's awful. It tastes like the grain I used to feed my horse.

rael

I added chopped pecans and used coconut oil, yummy and vegan.

rael

I added chopped pecans, yum.

seed & quinoa

I enjoyed this crumble so much that I made an extra batch and put it in the freezer for my next crumble. I made another version with freshly ground flaxseed, replacing 1/4 cup of the oatmeal. My guests were coming back for seconds. I wouldn’t have thought to use the alternatives of flax Thank you.

Christa

This was weird, and I don't understand why it had to be prebaked. I should have melted the butter first. Will not make again.

Tim

Made this tonight, it came out really well. Not too sweet, the pears softened up nicely, and the topping is really good. Would def make it again!

Tyger

The quinoa flour at the store was such an outrageous price and I was making this for someone who was gluten intolerant so I chose oat flour. The result was quite good.

rael

I added chopped pecans, yum.

rael

I added chopped pecans and used coconut oil, yummy and vegan.

cookingforfun

I used pre-ground quinoa flour as opposed to grinding my own. If I had ground my own, however, it would not have occurred to me to rinse the quinoa beforehand, because then it would not have had the consistency of flour. Given that the mixture is being baked, however, perhaps that could work? I have easily substituted wheatgerm, however, since making it the first time.

Brynne

Was the quinoa cleaned prior to grinding?

cookingforfun

The quinoa flour added an unpleasant flavor to the crumble topping, and I used less than called for. I might find a substitute next time. For right now, I'm just going to sprinkle a ton of cinnamon over it.

ST

Perfect and infinitely variable! The sweetness level was right on for us (we prefer less-sweet desserts). Love Schulman's recipes!

M

This is a very fine crumble topping I have used with great success on homemade apple sauce, fresh or cooked fruits, cooked grains and cheeses including goat cheese. Go forth and be creative with Schulman's ideas!

M

simply terrific.

kmg

Great choice for those who are avoiding gluten. Recipe lends itself to many variations, for example, nut meal, or coconut flakes. Great topper for gluten free muffins.

Carolyn Strecker

I made this "crumble" exactly as stated. I think it's awful. It tastes like the grain I used to feed my horse.

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