Rhubarb, Raspberry & Ginger Crumble
Guys… I’m fairly sure I will have said this before about numerous recipes here on my blog, but… this rhubarb, raspberry and ginger crumble is quite possibly the most delicious thing I have made.
I say ‘I’, but this crumble was actually a team effort- it turns out Andrew has been harbouring the secret talent of crazy-delicious-crumble-filling-maker this whole time (I discovered this a couple of weeks ago when he made a stewed rhubarb sauce to go with his porridge) so we decided to join forces to make THE BEST FRUIT CRUMBLE EVER IN THE HISTORY OF FRUIT CRUMBLES. Which is what you see before you today. Oh yes.
I say this with confidence, guys. I grew up in the country with a huge old bramley apple tree in my garden and a neighbour who supplied us with all manner of fresh fruits, so myself and delicious fruit crumbles were by no means unacquainted up until this point. In fact, I distinctly remember begging my dad on multiple occasions to make crumbles whenever the apple tree or the wild blackberry bushes in my village began to ripen- so they were a fairly frequent appearance in my household.
I have no idea what recipe he used to make the filling, but then I suppose it doesn’t really matter now that I have Andrew’s magical recipe. (Sorry, dad…). What I do remember was the crumble recipe he used. It was from an old Be-Ro cookbook passed down to him from my grandmother which contained every traditional dessert, dumpling or Yorkshire pudding recipe one could ever ask for. The only slight problem? Although delicious, the contents of the book seemed to call for a lot of white sugar, flour, butter… and more white sugar.
I guess 19th century housewives just weren’t quite onto that gluten free no refined sugar hype. Weird.
Where is this all going? I hear you ask. Well, I was so used to this little era-spanning crumble recipe that I had never even tried making my own- let alone a healthier version. So, armed with some home grown rhubarb from Andrew’s parents, some frozen raspberries, fresh ginger and a bucket load of oats and seeds, we set about making Fruit Crumble Extraordinaire 2.0.
And that we did. This rhubarb, raspberry and ginger crumble is SO easy, there is literally no way you could mess it up. All you need for the filling is some rhubarb, raspberries, brown sugar, fresh ginger, lemon juice and cinnamon. With the addition of some boiling water, it all bubbles away happily on the stove while you make your crumble topping- which is just oats, ground almonds, brown sugar, coconut oil, maple syrup, sunflower seeds and pumpkin seeds mixed together in a bowl.
You see? Minimal ingredients, minimal effort, BIG DELICIOUS PAYOUT.
This crumble is absolutely delicious on it’s own, but if you like a little summin’ summin’ with your desserts then I would recommend serving this with a homemade cashew cream (just blend some cashew nuts with some sweetener and cinnamon) or perhaps some dairy free yogurt or ice cream of your choosing. I’ve personally been really enjoying the soya yogurt from Alpro recently but am yet to try coconut yogurt! It’s everywhere but I just keep forgetting to try it!
Have you tried coconut yogurt or any good non dairy ice creams? What did you think of them?
In the meantime, enjoy the recipe! I hope you love it as much as we do.
See you in the next post xo
- 400g rhubarb, washed and sliced into 1cm thick pieces
- 150g raspberries (fresh or frozen)
- 6g ginger, finely diced
- Juice of 1/2 a lemon
- 50g brown sugar
- 100g oats
- 50g ground almonds
- 50g brown sugar
- 25g maple syrup
- 25g coconut oil
- 25g mixture of sunflower and pumpkin seeds
- Preheat your oven to 200 degrees (180 degrees fan).
- Add all of the filling ingredients except the raspberries to a medium sized saucepan along with just enough boiling water to cover the rhubarb (the more water you use, the longer it will take to reduce down). Cover with a lid and simmer until thick- about 20-40mins depending on the volume of water used and the diameter of your pan.
- In a large mixing bowl, combine your oats, ground almonds, brown sugar and seeds and mix well. Set aside.
- Melt your coconut oil then pour it into the mixing bowl along with the maple syrup. Use your hands to combine everything together, making sure that the wet and dry ingredients are well coated.
- Once the rhubarb mixture is 5 minutes away from being ready, stir through the raspberries. Simmer for another 5 minutes, then pour the mixture into a round glass dish.
- Spoon the crumble mixture over the fruit filling, making sure to smooth it down evenly and squash it into the sides of the bowl.
- Place the dish in the middle of the oven and bake for 30mins, or until the top is crunchy and golden brown. Serve hot or cold!
- Protein: 8g
- Carbohydrate: 42g
- Fat: 12g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.