If you are a massive fan of crumble like me but usually go for the traditional and despicably unhealthy version, packed to the crumbles with butter and sugar, then give this little recipe a go. By removing the heavy, unhealthy ingredients we can make the dish so much lighter and more refreshing. Aided by the use of fresh berries and lemon juice. This vegan rhubarb and strawberry crumble recipe makes enough for 4 large portions but trust me, you wont want to share.
Vegan Rhubarb and Strawberry Crumble Recipe
- For the fruit filling
- 3 Rhubarb stems
- 15 medium size strawberries
- ½ lemon (juice)
- 1 tbsp. of date nectar
- dash of vanilla essence
- For the crumble
- 2 cups of oats
- 5 tbsp. of almond meal (ground almonds)
- 1 tbsp. of almond flakes
- 4 tbsp. of melted coconut oil
- 3 tbsp. of date nectar
- 1 tbsp. of maca powder (optional)
- 1 tbsp. of chia seeds (optional)
- Pinch of pink Himalayan rock salt
- Preheat the oven to 170°C.
- Remove the stem from the strawberries and cut in half.
- Cut the ends off the rhubarb, then cut into 2 inch chunks.
- Place both in a baking dish and toss with vanilla essence, lemon juice and date nectar.
- Get a bowl and mix the oats, ground almonds, flaked almonds, salt and maca powder if using.
- Then melt your coconut oil in the microwave on a low heat until clear.
- Combine your oat mix with the melted coconut oil and date nectar.
- Pour the crumble over the fruit and pat down with the back of your spoon.
- Bake in the oven for around 30 minutes. When its done the fruit compote should be bubbling around the edges and the crumble should be firm and lightly browned.
- Serve as it is or feel free to add a little yogurt, more fruit, a super-food/trial mix etc.
- It will keep in the fridge for 5 days or pop it in the freezer and reheat it later.
Not only is this recipe lower in fat and sugar than most crumbles, but it’s so versatile and easy to make. You can prepare it as explained above and swap the fruit filling for any flavour combination that takes your fancy, like; peach & apricot, nectarine & plum or something a little more traditional like apple, raisin and cinnamon. The only limit is your creativity.