Ingredients – base

3 plums or 1 large pear or 100g rhubarb (washed and cut into chunks)

Splash of water

A little xylitol to sweeten (optional)

Ingredients – topping

1 tblsp olive or coconut oil

½ tblsp xylitol (optional)

50g gluten-free oat flakes

4 tblsp ground almonds


  1. Place the fruit in a saucepan with the water. Stew until fruit softens, stirring intermittently to prevent sticking. Sweeten with xylitol if necessary
  2. Heat the olive in a frying pan. Add the xylitol and oats and toast for 3 minutes, or until the oats begin to colour and become slightly crisp
  3. Stir in the almonds and remove from heat
  4. Spoon stewed fruit into small bowls and cover with the crumble.

(serves 2)