Vegan Rhubarb Crumble (Gluten Free)
Make delicious rhubarb crumble with this simple vegan and gluten free recipe. The main star - rhubarb - is just in season therefore perfect to use in baking recipes. This one comes down a treat!
Rhubarb season is upon us! Are you excited as much as I am?
I have to say, I’ve never been a big fan of rhubarb. I used to think it is a bit boring. And I don’t even have an explanation for that, I was just a fool I suppose. Until last year that is, when I made my first crumble with rhubarb. And then I made rhubarb tart and then another rhubarb crumble.. And then I started to look forward to rhubarb season again.
This crumble is crumble of dreams. It is delicious, not overly sweet (that is my issue with lots of crumbles) and it is gluten free! Yay! If you just begin to bake, don’t worry, crumble is super easy to make, you basically can’t go wrong. It is also very quick to prepare, almost effort-free. You just need to wait for it to bake and then eat straight from the pie dish with a spoon (warm and so delicious!), or later heated up and served with vanilla ice-cream or vegan custard.
What ingredients do you need?
Rhubarb - the main star of this dish. There is no need for looking for nice pink rhubarb, because that nice pink one on the photo turned brown anyway. If you are new to rhubarb, you don’t need to peel it, just wash it and trim the ends.
Coconut oil - when I don’t want that coconut flavour, I like to use the flavourless coconut oil - like this one. If you want, instead of coconut oil you can use vegan butter block (the same amount). In this case I wouldn’t use any liquid vegetable oils.
Oats - make sure they are gluten free if you need them to be. I quickly blitzed them in a food processor, just to break them down a bit, not to have oat flour. I find that texture nicer for crumble, but you don’t need to do that.
How to make this delicious crumble?
In a large bowl mix oats, almond flour and sugar.
Add coconut oil and rub until it resembles breadcrumbs.
In a buttered pie dish mix rhubarb, apple, sugar, lemon juice and vanilla extract.
Cover the fruit filling with crumble mixture and bake in preheated oven (180C/160C fan) for 40-45 minutes.
Tips and Tricks
Use pie dish - either round one (around 23 cm) or rectangular one (around 20 cm). It actually doesn’t matter that much, just make sure that the sides area at least 5 cm tall.
Place a bigger tray below pie dish in the oven. Crumbles are sneaky and the fruit filling often starts to bubble away - basically leaking. And it is easier to clean up a tray instead of your oven.
For more vegan delicious desserts, be sure to check out:
If you make this rhubarb crumble, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too. I’d love to see you making my recipe!
Ingredients
Crumble
135 g oats (optionally blended a bit in a food processor)
50 g almond flour
40 g brown caster sugar
50 g coconut oil (room temperature)
Filling
400 g rhubarb (sliced into 1 cm pieces)
1 apple - around 180g (peel, cored and cut into 1 cm cubes)
30 g brown caster sugar
2 tbsp lemon juice 2 tbsp
1/2 tsp vanilla extract
Method
Preheat oven to 180C/160C (fan) and “butter” pie dish with coconut oil.
In a large bowl combine oats, almond flour and 40g of sugar. Add coconut oil and rub it into the mixture until it resembles breadcrumbs.
Place rhubarb and apple into the pie dish, add 30g of sugar, lemon juice and vanilla extract and stir well.
Sprinkle crumble mixture over the top and bake for 40-45 minutes (until the crumble is lightly brown and the fruit bubbles away).
Serve warm, ideally with custard or vanilla ice cream.