Gluten-Free Rhubarb & Raspberry Crumble Recipe
Updated Feb 15, 2021, Published Mar 01, 2019
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This Gluten-Free Rhubarb & Raspberry Crumble Recipe uses fresh, springtime rhubarb and raspberries to create a delicious plant-based dessert. For more plant-based desserts, try this Vegan Carrot Cake with Vanilla Cashew Icing or this Fudge Brownies with Homemade Strawberry Jam recipe.
Gluten-Free Rhubarb & Raspberry Crumble
Ingredients
For the filling:
- 4-5 cups rhubarb, , chopped into 1- to 2-inch pieces
- 1 cup raspberries, , fresh or frozen
- ¾ cup honey
- 1 teaspoon pure vanilla extract
- Pinch of kosher or fine sea salt
- ½ lemon,, juiced
- 4 teaspoons arrowroot powder
For the crumble topping:
- 1 cup gluten-free oats, (I used rolled oats but any kind will work)
- ¼ cup blanched almond flour
- ½ cup walnuts or other nut(s) of choice
- ⅓ cup coconut sugar
- Pinch of kosher or fine sea salt
- ¼ cup coconut oil, , melted
Instructions
- Add rhubarb to a large cast iron skillet or saucepan, bring to medium heat, and soften the rhubarb, stirring often, so as not to burn the pan (about 10 minutes). When the rhubarb has softened, add raspberries and honey. Bring compote to a low simmer and add vanilla, salt, lemon juice, and arrowroot powder. Let simmer until thickened and the juices have reduced by almost half (about 15 minutes).
- In a mixing bowl, combine oats, almond flour, walnuts, coconut sugar, and salt. Pour melted coconut oil over the mixture. Mix well to combine.
- Pour the compote into a baking dish (if using a cast iron skillet, skip this step). Sprinkle the crumble mixture evenly over the top of the compote.
- Preheat the oven to 350°F. Bake for 30-45 minutes or until golden and bubbling.
Nutrition
Calories: 418kcalCarbohydrates: 63gProtein: 5gFat: 18gSaturated Fat: 8gSodium: 23mgPotassium: 390mgFiber: 5gSugar: 43gVitamin A: 85IUVitamin C: 16.7mgCalcium: 106mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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