Dessert in an instant? Treat yourself to three delicious and gluten-free sweet recipes. Post sponsored by Newburn Bakehouse by Warburtons.
I remember the first time I tried crumpets like it was yesterday. It was in Manchester during my Art and Design foundation year and I was instantly smitten! The love affair continues several years later (I won’t tell you just how many) and I often treat myself to a crumpet smothered with a little butter and a drizzle of honey either for breakfast or as a snack. But here’s the thing – crumpets don’t have to be limited to breakfast, or to sweet recipes. They are very versatile, almost universally beloved and you can get as creative as you like with your toppings.
What’s more, Newburn Bakehouse, owned by baking company Warburtons, have developed an exciting new gluten-free crumpet so those with coeliac disease, gluten sensitivity or choosing gluten-free options can also enjoy this traditional British bake. Not only are the all-new crumpets gluten and wheat free, but they’re milk free too, making them suitable for people with allergies and intolerances. In fact Newburn Bakehouse have a range of gluten free products, including loaves, hand crafted Artisan boules, rolls, wraps and sandwich thins.
I was challenged to come up with creative ways to enjoy these gluten-free crumpets – quite the hardship as you can imagine 😉 – and although I came up with savoury as well as sweet ideas, in the end the sweet options were so popular with my test group (my kids and their friends) that I decided to concentrate on those! Take the crumpets, add a few easy toppings and you have delicious dessert in (almost) an instant. Of the three recipes below, the s’mores crumpets were the quickest both in terms of prep time and how quickly they were devoured! My favourite is the more grown up option of ricotta and grilled blood oranges with honey drizzle. And if you really want to push the boat out then serve toasted crumpets with roasted strawberries, vanilla ice cream and meringue kisses.
I created my own hazelnut spread for the s’mores recipe – it takes but minutes in a food processor. But using store-bought chocolate spread, or even actual chocolate pieces, is just as delicious an option. Grilling the s’mores crumpets couldn’t be simpler but you do need to keep a close eye on them as they can burn really easily. Other than that, it is literally the quickest dessert you will ever make.
Can I take a moment to shower blood oranges with some love? They have a short season but they are an incredibly delicious and spectacular looking fruit that turn everything, from cocktails to cakes, into something special. Here I have grilled blood orange slices dusted with some Demerara sugar and served on crumpets spread with ricotta cheese – totally delicious. You can add vanilla seeds, orange blossom water and a little icing sugar to the ricotta to kick things up a notch.
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The last recipe uses fresh or roasted strawberries with vanilla ice cream and meringue kisses – a sort of Eton Mess meets 
Take a look at my little video demonstrating these quick and easy recipes.
Take the crumpet challenge! Three sweet ways with gluten-free crumpets
Ingredients
- <b>S'mores crumpets</b>
- 4 gluten-free crumpets
- chocolate spread or see notes
- marshmallows
- <br>
- <b>Ricotta and blood orange blossom crumpets</b>
- 4 gluten-free crumpets
- 3 blood oranges peel on, sliced thinly
- 3 tbsp Demerara sugar
- 200 g | 7oz ricotta
- a few drops orange blossom water
- seeds scraped from a small vanilla pod or use vanilla paste
- honey to drizzle
- 1 tbsp rapeseed canola oil
- <br>
- <b>Strawberries and ice cream crumpets</b>
- 4 gluten-free crumpets
- 200 g strawberries sliced into quarters
- 2 tbsp Demerara sugar
- small piece vanilla pod
- vanilla ice cream
- store-bought meringue kisses
Instructions
- <b>S'mores crumpets</b>: Spread your crumpets with the chocolate spread and top with marshmallows. Place under a hot grill (broiler) – not too close to the top! – and grill for about 2 minutes or until the marshmallows are toasted. Serve immediately.
- <b>Ricotta and blood orange blossom crumpets</b>: Mix the ricotta, orange blossom water and vanilla seeds together in a bowl
- Heat a griddle pan and brush with the oil. Place the oranges slices on it and sprinkle with the sugar. Leave for two minutes then turn over using tongs. Cook for a further 2 minutes or until slightly caramelised.
- Toast the crumpets and spread with the ricotta. Top with the orange slices and drizzle with honey. Serve immediately.
- <b>Strawberries and (ice) cream crumpets</b>: If roasting the strawberries, place in a small tray lined with baking paper and sprinkle with the sugar. Add the vanilla pod and roast under a hot grill (broiler) until slightly softened, about 10 minutes. Set aside to cool slightly and then drain and reserve the juice.
- Add a few roasted strawberries over toasted crumpets and top with vanilla ice cream, a few meringue kisses (or crushed meringue nests) and drizzle with the reserved strawberry syrup. Serve immediately.
Notes
Add 3 tbsp unsweetened cocoa powder, 5 tbsp maple syrup, 1-2 tsp hazelnut oil, 1 tsp vanilla extract and continue to blend until the mixture is smooth. If it is too thick, thin with some hot water. Taste and adjust for sweetness if needed.
Transfer to small sterilised jars. Keep in the fridge and use within a couple of weeks.
Angela says
Normally, I just have marmite! This is a real step up. These look delicious!
Lucy Parissi says
Well you know my feelings about Marmite!! I love crumpets with honey and butter but the dessert versions are delicious too
Hannah Hossack-Lodge says
I’ve never thought to top crumpets with anything other than butter before but these are some delicious looking toppings and you’ve inspired me to give some more adventurous ideas a try!
Nicky says
Crumpets are my Saturday morning treat!
Love the S’mores idea! I’d never thought topping them with something other than butter, but they look fab!
Lauren says
These look great Lucy! Got to love a crumpet!
Ren Behan says
I adore these crumpets – sumptuous toppings and delightful photography.
Julia Frey says
I love crumpets SO much, Lucy! My favourite toppings are butter and honey, love seeing how they seep through the holes! 🙂 Yours are so fun and creative. My kids would be all over these!
Natasha @ Salt & Lavender says
I can’t say I eat crumpets very often. They’re not really much of a thing in Canada. These photos have me pretty temped, though!! 😍😍
Claire @foodiequine says
It’s a tough choice but I’m going to have to go for the S’mores one, perhaps topped with a wee bit of strawberry if its OK to mix and match?
Chris @thinlyspread says
Oh my word, you’ve taken crumpets to a whole new level! I love all of these, so tempting 🙂 My lot all love a crumpet with butter and marmite or just a big spoon of honey but I reckon their faces lit up if I popped these in front of them!
Sylvia @ Happiness is homemade says
I love crumpets, don’t have them often for breakfast as usually run out of ideas for a good topping but not anymore – thank you for sharing, I would definitely go for strawberries and cream (and s’mores!)
Lucy Parissi says
I am excited to try them with savoury toppings too! Although my favourite remains butter and honey. Can’t beat a classic!
pretty says
I love crumpets with lots and lots of butter. Never tried them with topping but you have inspired me!
Lucy Parissi says
Me too! But they actually taste good with pretty much anything added on top.
Karen @ Seasonal Cravings says
Those smores crumpets are the cutest things ever. Love those cute heart shaped marshmallows. I have never tried these crumpets and we’ve been eating gluten free for years. It’s always nice to find something new we can incorporate into out diet!
Lucy Parissi says
They have a good selection in their range.
Dannii @ Hungry Healthy Happy says
I think I lived on crumpets when I was a student and I still love them now. All these toppings look delicious.
Lucy Parissi says
I think I did as well… Those were the days! I remember having them with baked beans
Emily says
I love all these options…ricotta and blood orange sound AMAZING! Such great ways of using crumpets and I’ve never thought of having them as a dessert before, thank you!
Lucy Parissi says
Blood orange and ricotta are my favourite combo too. With a bit of honey on top – yum!