An understated dessert, the humble crumble is versatile enough to be used with whatever flour, sugar, and seasonal fruit(s) you fancy. I've yet to meet a person who doesn't like it. Top it with vegan custard, and you've got yourself a winning dessert!
This version is, of course, vegan, but it's also gluten-free. Comforting, quintessentially British, and perfect to bring to the table year-round. For this version, I've chosen rhubarb and apples from the garden, but substitute with the same quantity of plums, peaches, or whatever else you like. The same can be said for the gluten-free flour. In this one, I've used rice flour, but you can just as easily substitute with coconut or classic wheat (which contains gluten). I hope you enjoy this summer-inspired Gluten-Free Apple & Rhubarb Crumble!
This version is, of course, vegan, but it's also gluten-free. Comforting, quintessentially British, and perfect to bring to the table year-round. For this version, I've chosen rhubarb and apples from the garden, but substitute with the same quantity of plums, peaches, or whatever else you like. The same can be said for the gluten-free flour. In this one, I've used rice flour, but you can just as easily substitute with coconut or classic wheat (which contains gluten). I hope you enjoy this summer-inspired Gluten-Free Apple & Rhubarb Crumble!
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 large cooking apples, peeled, cored and sliced
- 1 cup rhubarb, chopped into 1 inch pieces
- 3/4 cup + 2 tablespoons sugar
- 1 1/8 cup rice flour
- 3/4 cup vegan margarine
- 2 tablespoons demerara sugar
- 3 tablespoons steel-cut oats
Directions
1. Preheat oven to 340°F.
2. Peel, core, and slice your apples. Don't worry about being too perfect with this. The best-sized slices I find are about 1/4-inch thick. Throw the apple into a 9-10 inch baking dish that's at least 2 inches deep.
3. Chop your rhubarb into 1-inch sized pieces and mix in with the apple. Add the 2 tablespoons sugar to the fruit and toss well to combine.
4. In a separate bowl, place flour, sugar, and margarine. Pulling your fingers through in a rubbing motion, combine these as you would make scones. You should end up with a texture similar to breadcrumbs.
5. Sprinkle the flour mixture evenly over the fruit, covering it all. Then sprinkle the demerara sugar and oats over the mixture. This will create a nice crispy layer on top.
6. Pop in the oven and bake for approximately 40 minutes. After this time, carefully pierce the fruit with a knife. If it's soft, you're good to go! This delightful crumble can be eaten straight away served with a vegan custard or cream; otherwise, leave to cool and simply heat up in the microwave when required. This is one of those awesome make-ahead desserts if you're entertaining friends.
2. Peel, core, and slice your apples. Don't worry about being too perfect with this. The best-sized slices I find are about 1/4-inch thick. Throw the apple into a 9-10 inch baking dish that's at least 2 inches deep.
3. Chop your rhubarb into 1-inch sized pieces and mix in with the apple. Add the 2 tablespoons sugar to the fruit and toss well to combine.
4. In a separate bowl, place flour, sugar, and margarine. Pulling your fingers through in a rubbing motion, combine these as you would make scones. You should end up with a texture similar to breadcrumbs.
5. Sprinkle the flour mixture evenly over the fruit, covering it all. Then sprinkle the demerara sugar and oats over the mixture. This will create a nice crispy layer on top.
6. Pop in the oven and bake for approximately 40 minutes. After this time, carefully pierce the fruit with a knife. If it's soft, you're good to go! This delightful crumble can be eaten straight away served with a vegan custard or cream; otherwise, leave to cool and simply heat up in the microwave when required. This is one of those awesome make-ahead desserts if you're entertaining friends.
Also by Kat: Three Mushroom Pesto Linguine
Related: Gluten-Free Vegan Bundt Cake
Gluten-Free & Vegan Blueberry Scones
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Photos: Kat Kennedy
