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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