Rhubarb and berry crumble

Rhubarb and berry crumble

By
From
Vegan Goodness
Serves
4-8
Photographer
Jessica Prescott

This recipe makes quite a lot of crumble topping, ’cos I’m a glutton like that. If you prefer a higher fruit to crumb ratio, halve the crumble recipe.

Ingredients

Quantity Ingredient

For the fruit

Quantity Ingredient
300g rhubarb
300g berries
1 tablespoon granulated brown sugar

For the topping

Quantity Ingredient
100g rolled oats
80g flaked almonds
40g desiccated coconut
3 tablespoons coconut oil
3 tablespoons syrup sweetener, such as date, maple, golden or rice malt syrup
1 teaspoon vanilla powder or extract
1 teaspoon ground cinnamon
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 180°C.
  2. Chop the rhubarb and place in the bottom of a casserole dish with the berries (chop strawberries if using). Sprinkle the sugar on top and place the dish in the oven while you make the topping.
  3. Combine all the topping ingredients in a bowl, working the syrup and coconut oil through with your fingers.
  4. Remove the dish from the oven, stir once with a tablespoon and then sprinkle the topping on top of the fruit. Place the dish in the oven and bake for 45 minutes.
  5. Allow to cool for 10 minutes before spooning into bowls and serving with banana ice cream or whipped coconut cream.

Ch-ch-ch-ch-changes…

  • If you are gluten-free, use gluten-free oats. If you don’t have any coconut oil you can use vegan margarine or even olive oil. Walnuts would work instead of almonds, ginger instead of cinnamon and, of course, you can use different fruit depending on what’s in season.
Tags:
healthy
vegan
vegetarian
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