The Best Healthy Apple & Rhubarb Crumble (Gluten Free & Vegan)

Prep: 5 minutesCook: 50 minutesTotal: 55 minutes
Yield: serves 2 to 3Category: Baking
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This delicious apple and rhubarb crumble is proof that simple food is often the best! Crumbles have long been a favourite dessert of mine so it was only a matter of time before I put a healthy, gluten free and vegan spin on one! The flavours in this crumble form the perfect combination of sweet and tart and the crumble topping is light and buttery despite not actually containing any butter!

Crumbles are my ultimate comfort dessert and I just don’t think you can beat this flavour! Even though it is such a cosy, hearty dessert the apple and rhubarb flavours somehow make it feel really Summery. As rhubarb is in season it made sense for me to make this my first crumble recipe, however, if you wanted to try a different variation of this recipe, an apple and blackberry crumble perhaps, the method would just stay the same.

I like to bring the ingredients together briefly in a pan before transferring to an ovenproof dish and baking in the oven. Remember to only use three tablespoons of sugar when you are cooking the fruit in the pan as you will need to sprinkle the remainder over the top before baking. I like this dessert to retain some of the sharpness from the rhubarb meaning that those with a sweet tooth might find this recipe a little too tart. If you are worried about this you could simply increase the amount of sugar used. I use coconut sugar in this recipe, however, light brown sugar or caster sugar would also work.

I have kept this recipe simple and only noted down the basic ingredients, however, if desired you could add a pinch of cinnamon or ginger, (or both), to the filling or the topping to really jazz this crumble up and give it an extra depth of flavour.

I have noted the serving size to be two to three as I usually use the amounts listed below to make two large single serve portions of my apple and rhubarb crumble. If you had a smaller appetite you could make one larger dish of this and have the perfect dessert for three, or maybe even four, people when served with custard or ice cream.

This is best made fresh, however, it does reheat well in the oven when covered. If needed you could always bake the fruit earlier in the day to save time and then add the crumble topping and bake right before serving.

If you like this recipe and are looking for more desserts incorporating rhubarb you may like my Rhubarb Crumble Bars or my easy Stewed Rhubarb with Ginger which is perfect paired with ice cream. If you are looking for another crumble recipe why not check out my Peach & Ginger Crumble which you can find here or my Spiced Plum & Gin Crumble here.

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For the fruit filling

  • 5 stalks rhubarb (approximately)
  • 5 apples (approximately)
  • 5 tbsp coconut sugar
  • 4 tbsp water

For the crumble

  • 80g 1 cup gluten free oats
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil (melted)
  • 1 tsp cinnamon


  1. Roughly chop the rhubarb into 1-2 inch long pieces and slice the apples, (remove the core if preferred), before placing both in a large sauce pan
  2. Add the water and 3 tbsp of coconut sugar to the pan
  3. Cook over a high heat for a few minutes, stirring often, before transferring the fruit into an oven proof dish
  4. Sprinkle the remaining coconut sugar over the top of the fruit and bake at 180 degrees Celsius in a preheated oven for thirty minutes
  5. While the fruit bakes prepare the crumble topping. Add the oats and cinnamon to a bowl and pour in the melted coconut oil and maple syrup. Mix well until the ingredients come together
  6. After the thirty minutes is up sprinkle the crumble evenly over the top of the baked fruit
  7. Return to the oven. Bake for another 20 minutes or until gold and crisp on top


  1. Marion E A Junaid

    I have rhubarb already chopped and frozen ; so what does 5 stakes equate to in cups ? In addition, as you might tell I do not bake often what temperature?

    • Natasha Gelder

      Hi Marion, the temperature is in the method section of the recipe. I would try 2 + 1/2 cups of rhubarb if its already chopped – hope this helps!


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