Three sweet ways with gluten-free crumpets
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Take the crumpet challenge! Three sweet ways with gluten-free crumpets

Dessert in an instant? Treat yourself to three delicious and gluten-free sweet recipes using gluten-free crumpets by Newburn Bakehouse.
Prep Time5 mins
Total Time5 mins
Course: Dessert
Servings: 4 servings per recipe
Author: Lucy Parissi | Supergolden Bakes


  • <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


  • <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.


To make your own hazelnut spread, roast 150 (5 1/2oz) blanched hazelnuts in an oven preheated to 180C (350F) until slightly toasted. Put the hazelnuts in a food processor or high speed blender and process for several minutes. The nuts will first be ground and then start to form a paste as their oil is released. Stop the processor and scrape the sides and bottom of the bowl as needed.
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.