Are you craving for a fresh, tasty and easy-to-make dessert, cooked with naturally gluten free ingredients? My answer is this Oat and ricotta crumble, a light and special cake that is going to conquer family and friends.
Let’s remember that oat has been considered suitable for celiacs by the Italian Celiac Association only recently and you can read the position statement here: position statement of the AIC Scientific Committee on oat products.
And since you purchased oat flour to prepare this crumble, you can take the opportunity of having this ingredient available to bake some irresistible Digestives.
Oat and ricotta crumble
30g carbohydrates per 100g
Ingredients for a 26cm diametre tin
- 125g oat flour*
- 75g butter
- 60g sugar
- 45g brown rice flour*
- 40g almond flour*
- 1 egg
- a pinch of sodium bicarbonate* (optional)
Ingredients for the filling
- 400g Ricotta cheese
- 200g strawberries
- 80g sugar
- 45g Amaretto Velvet liqueur*
- 1/2 vanilla pod (pulp)
- lemon or orange zest, grated
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Prepare the crumble by mixing all the ingredients in a bowl obtaining large crumbs. Set aside while preparing the filling.
- Put the ricotta cheese in a bowl and mix it with sugar, vanilla, Amaretto and the grated lemon or orange zest to taste to obtain a smooth and even cream.
- Take a hinged mould having a diameter of 24-26cm and cover it with wet parchment paper so that it adheres well to the mould. Form a layer of crumbs on the bottom using about half of the mixture, then top with the ricotta cream and the strawberries cut in pieces plunging them slightly in the cream, then complete with the remaining crumbs.
- Bake in a convection oven preheated to 170°C for about 40 minutes, then place in the refrigerator to cool immediately.
Version with gluten of Oat and ricotta crumble
The recipe is naturally gluten-free, so no adaptation is needed for its version with gluten.
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