Rhubarb Crumble

Rhubarb Crumble

I have always loved crumble but I never make it at home as I know it calls for white flour, butter and sugar. So instead I have swapped this for oats, buckwheat flour, coconut oil and honey. Which makes it plant-based and a lot more nutritious, without compromising on taste.

The filling for this crumble is Rhubarb. But you can definitely experiment with the fruit you use, as all I had left in my kitchen to add some more natural sweetness was blueberries and an apple. So in terms of fruit filling you can definitely play around with that part.

Anyway here it is, I really hope you enjoy x

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Rhubarb Crumble
Print Recipe
Servings Prep Time
4 People 20 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time
40-50 Minutes
Rhubarb Crumble
Print Recipe
Servings Prep Time
4 People 20 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time
40-50 Minutes
Ingredients
Servings: People
Instructions
  1. Pre heat the oven to 160 C (fan oven)
  2. In a large bowl mix the chopped rhubarb, blueberries, apple and 1/2 cup of honey together. Then place into a baking dish
  3. Mix together the oats, flour, almond flakes, coconut sugar, cinnamon and mixed spice
  4. Now add the 1/4 cup of honey and coconut oil. Mix together with a fork (I find it easier to make a crumble using my hands rubbing it through my fingers)
  5. Sprinkle mixture evenly over fruit and pack down nice and tight
  6. Bake for 40 minutes until the top is golden brown (may need another 5-10 minutes to cook through depending on oven and size of dish)
Recipe Notes

For me this pudding is great on its own and has enough crumble for each mouthful (which is the most important part right?)

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