Rhuberry Crumble

Updated: May 5, 2019

Here’s my very own crumble recipe that has been devoured by friends who don’t even like pudding, let alone a fruity crumble. This recipe is gluten free, vegan friendly and is refined sugar free too. So if you’re looking for an alternative recipe to your usual and want to add some more fruit into your life then look no further. It’s perfect for pudding but even better for breakfast!!

After serving this for a tasty after dinner bowl, two of my favourite little people raced each other to assess how much was left and decide who would get the remaining portions. This moment filled me with smiles and it was the reason I had to share it with you all.

Serves: 8

Time to prepare: 20 minutes

Time in the oven: 20-25 minutes


Fruit layer:

  • 400 grams Rhubarb (stalks)

  • 500 grams mixed berries. I use frozen ones (3 cups)

  • 50 grams black currants (for added tartness but tastes just as yummy if you can’t get any) (1/4 cup)

  • 1 teaspoon cinnamon and ground ginger

  • 60 ml of water (1/4 cup)

Crumble layer:

  • 50 grams almonds (1/2 cup)

  • 270 grams dates (pitted and dried) (1 1/2 cups)

  • 100 grams oats (1 cup)

  • 35 grams coconut flour (1/4 cup)

  • 3 tablespoons honey

  • 1 teaspoon cinnamon and ground ginger

The ingredients above can be found in any supermarket (I’ve been on the hunt to make sure the ingredients are readily available where ever you may be.)

How to create...

  • Warm up your oven and turn it to 180’/ gas mark 5.

  • First, slice the rhubarb using a sharp knife into chunks (roughly 1.5 cm).

  • Secondly, put the chopped rhubarb in a saucepan and begin to heat on a low heat (add a splash of water if it starts to dry out). When is been on for 5 minutes add the frozen fruit, black currants, cinnamon and ground ginger. Leave on the hob for a further 10 minutes, stirring occasionally, to soften the fruit.

  • While this bubbles away, add the almonds to your food processor and pulse for 30 seconds to roughly chop.

  • Next, add the cinnamon, ginger, honey and coconut flour to the food processor and mix until evenly mixed.

  • Then, add the dates and whizz until broken into small pieces (some will stick together this is what glues the crumble together).

  • Finally add the oats and mix in the food processor until a crumbly mixture forms.

  • Pour the fruit mixture into a dish (or several as I do for littler portions for breakfast) then the crumble mixture on top.

  • Bake in the oven for 20-25 minutes you’ll see the top turn golden which adds a little crunch.

*Play around with the order you add your crumble mixture as your food processor maybe a little like mine and it prefers it when I add my dates in two parts.

Hope you enjoy creating the crumble.

Emmy x

I would love to hear what you think of the recipe. Feel free to message me or leave a comment.

This recipe is plant based, gluten free, dairy free, refined sugar free, vegan and is full of wholesome goodness. All the ingredients I use I try to use organic, local and fair trade where possible and necessary but it’s up to you to choose what you want to use.

Did you know...

Rhubarb is considered both a vegetable and fruit depending on which country you're in. Rhubarb is packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping our bodies healthy. It may aid digestion, keep your bones healthy, support you eye and skin health and help to balance blood sugars (1).