Berry, rhubarb and date crumble

Berry, rhubarb and date crumble

By
From
Green Kitchen At Home
Serves
8
Photographer
David Frenkiel

Few things are more salivating than the sizzling sound of fruit juices bubbling in the oven, combined with the scent of fruit, almond and vanilla.

This is the crumble recipe we build from every time. It is vegan and gluten-free and is therefore a safe card regardless of allergies and preferences.

We combine rolled oats with quinoa flakes, which are sturdier and add a nice crunch. Adding soft dates to the crumble topping to make it sweet and chunky.

Depending on preference and the tartness of the fruit and berries, you can add more sweetener to the fruit or crumble topping.

Ingredients

Quantity Ingredient

Fruit filling

Quantity Ingredient
8 thin rhubarb stalks, (approx. 150g), trimmed and tops removed
300g berries of choice, fresh or frozen
1 tablespoon pure maple syrup
or 1 tablespoon runny honey
or 1 tablespoon brown rice syrup
1/2 lemon, juiced
1/2 teaspoon ground vanilla, or 2 teaspoons vanilla extract

Crumble topping

Quantity Ingredient
100g rolled oats
100g quinoa flakes, (or 100g more of rolled oats)
40g almond flour
1/4 teaspoon sea salt
15 soft dates, pitted
125g virgin coconut oil, solidified
or 125g butter, cubed and chilled

To serve

Quantity Ingredient
full-fat plain yoghurt

Method

  1. Preheat the oven to 180°C and grease a 20 cm baking dish or pie tin. Cut the rhubarb into small pieces, transfer to the dish and add the berries. Drizzle over the syrup, lemon juice and vanilla and toss until well coated.
  2. To prepare the crumble topping, place the oats, quinoa, almond flour and salt in a medium-sized mixing bowl and mix until combined. Mash the dates with a fork and add them to the bowl along with the coconut oil. Using your hands, rub the dates and oil into the dry ingredients until the texture resembles coarse crumbs or clusters.
  3. Top the fruit with the crumble and bake for about 30 minutes or until the crumble topping is golden and the filling bubbles up around the edges. Serve warm topped with a dollop of yoghurt. Store the cooled crumble in the fridge in an airtight container and it will keep for 3–5 days.

Tips:

  • For a nut-free alternative, replace the almond flour with pumpkin seed, sunflower seed or linseed flour.

    If you can’t find soft dates, soak dried dates in hot water for 20 minutes.
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