Traditionally reminiscent of cold evenings and comfort food, the crumble is far more versatile than you might think. There might be a heatwave at the moment, but serve this crumble for brunch and you’re on to a real winner. This version has a gluten-free crumble topping with nutritious oats, nuts and coconut. This process is simple and the granola-esque topping is so moreish!
It’s also worth noting that nutritionally, rhubarb is one of the best things you can put in a crumble. It is packed with minerals like manganese and potassium, vitamins K and C and dietary fibre. Rhubarb is also a good source of polyphenolic flavonoids like beta-carotene, lutein, and zeaxanthin. Say goodbye to rhubarb season in style!
Even in this warm weather, serve it warm alongside some authentic Greek yogurt. You won’t be sorry.
For the rhubarb:
450g rhubarb, chopped into chunks, approximately 1cm across
3 tbsp maple syrup or gluten-free brown rice syrup
1 tbsp water
For the crumble topping:
2 tbsp soft brown sugar, heaped
45g almond meal
60g gluten-free rolled oats
30g chopped nuts
10g desiccated coconut
pinch of salt
pinch of cinnamon
30g cold butter, cubed
- Preheat oven to 180 degrees Celsius and grease an 8×8 (or similar size) baking dish.
- Place a small saucepan over a medium heat and add the rhubarb to the pan. Add the water and syrup and let the rhubarb cook for 5 minutes until soft.
- Add the rhubarb to the baking dish.
- In a mixing bowl, measure out all the crumble ingredients, except the butter.
- Add the cubes of butter and using your fingertips, work the butter into the mix until evenly distributed.
- Cover the fruit with the crumble topping in an even layer.
- Bake the crumble for 25-30 minutes until the fruit is bubbling and the top is golden and crisp.
- Let the crumble cool for 10 minutes before serving with ice cream, a dollop of Greek yogurt or custard.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.