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vegan rhubard crumble, sliced open

Gluten Free Vegan Rhubarb & Apple Crumble Recipe

Course Dessert
Cuisine British
Keyword Crumble Recipe, Rhubarb, Rhubarb crumble, spring desserts
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients

For the filling

  • 350 g rhubarb chopped into chunks the length of your thumb
  • 150 g apple peeled and chopped
  • 100 g golden caster sugar

For the crumble

  • 140 g GF self-raising flour I used Dove’s Farm
  • 85 g non-dairy butter chilled
  • 50 g golden caster sugar

Instructions

  1. Tip rhubarb and apple chuks into a saucepan with 100g golden caster sugar. Cover and simmer on a very low heat for 15 mins. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
  2. Heat oven to 200C/180C fan
  3. To make the topping, rub the self-raising flour and butter together with your fingers until you have a soft, crumbly topping. Then add the sugar and continue mixing together with your hands.
  4. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. If you’re using a smaller dish and have a thicker crumble topping, remove from the oven after 15 minutes. Lightly scrape the top with a fork to keep the crumbly texture and place back in the oven for the remaining 15 minutes.

Serve and enjoy!