Festive Stone Fruit with Gluten Free Walnut Crumble and Cardamom Cream

Author: Shelley Bennetts  

Festive Stone Fruit with Gluten Free Walnut Crumble and Cardamom Cream

Here’s a gluten-free recipe that combines spices and seasonal stone fruit that tastes and looks like Christmas! 


For the Fruit

  • 15-20 Apricots, halved and seeds removed. (Adjust for nectarines, plums or peaches)
  • 1 cup Rapadura Sugar (adjust down for sweeter fruits)
  • 2 cups Berries
  • ½  teaspoon Cinnamon powder
  • ½ teaspoon Vanilla powder

For the Crumble

For the Spiced Cream

  • 150 ml thickened cream
  • 100 grams plain yoghurt
  • 100 grams mascarpone
  • 1 ½ tablespoons Rapadura Sugar
  • ½ teaspoon Vanilla Powder
  • ½ teaspoon Cardamom Powder


Preheat oven to 180 degrees C.

In an ovenproof dish, arrange the stone fruit in a single layer, cut side up, packing them in tight. Scatter with rapadura sugar, vanilla powder and cinnamon. Cook for 15 minutes, and then scatter over the berries and return to the oven for another 10 minutes. The fruit should be tender and have released their juices. Set aside.

For the Walnut Crumble, line a baking tray with baking paper. Use a food processor to pulse all the crumble ingredients until roughly chopped. Scatter onto the tray and bake for 15-20 minutes until golden. As it cooks it will fuse together. Break it up a couple of times during cooking, and again as it cools. Set aside.

For the Cardamom Cream, whisk all ingredients together until soft peaks form.

To Serve

Divide the fruit into bowls, scatter over the walnut crumble and top with Cardamom Cream.

Recipe Hints and Tips:

  • My Apricots were a little sour, so I added more Rapadura Sugar.
  • The fruit combination is entirely up to you. Mix and match to your taste, and take advantage of what is in season.
  • The better quality ingredients you use, the better the dish will be. I use organic spices and flours, always.

Arrowroot Starch/Flour - From a tuber