apple & rhubarb crumble

Apple Rhubarb Crumble 2I was perusing the aisles of the store last week and saw a sachet of fresh prepared rhubarb. I love the stuff when I eat out but have never bothered to cook it up myself so grabbed it to see if I could make anything worthwhile with it. Lo and behold, crumble! Apple crumble used to be a specialty of mine as a teenager… loaded with butter and sugar and gluten. This version is all grown-up and healthified, and in my humble opinion, tastes so much more amazing! I have since made it with fresh rhubarb, and while I prefer the flavour of the fresh stuff, the sachet was easy : )

I cook for  two, so stored the crumble and fruit separately in the fridge and made two-people sized portions fresh for three days in a row (as per the photo above). It would also serve six people at a dinner party.


  • 4 large granny smith apples, peeled and diced
  • 1 bunch rhubarb (approx 10 stalks), or a sachet
  • 1-2 tbls raw sugar
  • 1/2 cup gluten-free oats
  • 1/3 cup shredded coconut
  • 1/4 cup blanched almonds
  • 1/4 cup walnuts
  • 1 tsp ground cinnamon
  • 3 tbls vegan butter
  • 1 tsp vanilla extract

Apple Rhubarb Crumble 1



  • Peel and dice the apples
  • Remove leaves from rhubarb (I just read yesterday they’re poisonous!), peel some of the outside off if it’s tough (you can start this off with your fingers and pull down the length of it like you would celery) and cut into short lengths
  • Place apples and rhubarb in separate saucepans with apron 1 tbsp of water and cover with lid; cook for 4-5 minutes or until soft
    • I cooked them separately so I could add a bit of raw sugar to the rhubarb, I like the flavour of stewed apples with no sugar but you could stew them together if you prefer
  • Once the fruit is cooked remove from heat and prepare the crumble – I don’t do this at the same time so as not to overcook the fruit
  • Put all dry ingredients (oats, coconut, almonds, walnuts, cinnamon) in a food processor and pulse and until mixed – I like mine a but chunky but you could also grind it finely if you prefer – transfer to a large bowl
  • In a small bowl mix butter and vanilla together
  • Add butter to large bowl with dry ingredients and use your fingers to mush it all together
  • Layer fruit and crumble in appropriate sized, overproof dish and cook on 180°C or 350°F until crumble is crispy on top
  • Serve with vanilla anglaise (recipe to follow soon), or vegan ice-cream of your choice


Guide: vegan | whole food, plant based | gluten-free | soy-free

5 Comments on “apple & rhubarb crumble

  1. Pingback: vanilla crème anglaise | crazy raw vegan

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