When it comes to summer desserts, is there anything that beats a crumble…?
For me, crumbles are the ultimate nostalgic food. They remind me of hot summer days, of my nanna’s cooking, and of my mum’s Sunday roast dinners.
Crumbles were quite a frequent treat in my childhood and, to this day, they remain one of my favourite ever desserts! Anyway, since rhubarb season is finally here (although it remains so unfairly short), I thought I’d make a classic Rhubarb & Strawberry Crumble, with a healthy, vegan twist.
This crumble has all those classic, comforting and fruity flavours of my childhood favourite, but is much lighter and kinder to our waistlines!
It’s flour-free, gluten-free and far lower in both sugar and fat than many of your typical crumbles. However, I promise that it loses none of its flavour or taste for that!
The topping is made with a delicious mix of ground almonds, oats and crunchy hazelnuts, while the filling is pure fruit, coconut sugar and a touch of arrowroot.
It is light, yet satisfying, comforting and utterly delicious – the perfect summer dessert!
And, if you’re anything like me, you won’t stop at one bowl. Especially when served with lashings of ice cream!
Strawberry & Rhubarb Crumble
- For the strawberry & rhubarb filling –
- 2 large sticks rhubarb, cut into small chunks (about 400g)
- 300g strawberries, hulled and chopped
- 4 tbsp coconut sugar (or more, to taste)
- 2 tbsp arrowroot
- Pinch ginger (optional)
- For the crumble topping –
- 1 cup ground almonds
- 1/2 cup oat flour
- 3 tbsp oats
- 3 tbsp hazelnuts or almonds, chopped
- 4 tbsp vegan butter
- 3-4 tbsp coconut sugar
- Pinch ginger or cinnamon, to taste (optional)
- Preheat the oven to 200C, then line a baking tray. Place the rhubarb onto the baking tray, then sprinkle over the coconut sugar. Cover with baking paper, then roast for 15 minutes. Remove the baking paper, then add the strawberries. Place back in the oven to roast for a further five minutes, uncovered. Toss with the arrowroot powder, then set aside.
- Make your crumble topping. Stir together all dry ingredients until combined, then use a fork to mix in the butter (or use your fingers!) until it resembles breadcrumbs. Set aside.
- Spoon the fruit mixture into a baking dish, adding some of the juices (don’t add them all if there’s a lot – this can depend on your fruit!) to keep it fruity. Sprinkle over the crumble topping, then place back in the oven to bake for 18-25 minutes, or until the crumble is golden and bubbling. Serve warm with ice cream.