Rhubarb Strawberry Apple Crumble
This fruit combo, perfectly paired with a crisp, gluten-free crumble, is fresh and flavourful! Enjoy as is, or serve with some vegan vanilla ice cream.
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
Crumble Topping
- 1/2cup brown sugar
- 1/2cup all purpose flour
- 1/2cup oatmeal
- 1/2teaspoon cinnamon
- 1/2teaspoon finely grated orange rind
- 1/2cup vegan butter
Fruit Filling
- 2cups fresh rhubarbchopped into small slices
- 2cups sliced strawberriesfrozen works well
- 1large applepeeled, cored and chopped.
- 1/2teaspoon finely grated orange rind
- juice of one orange
- 1/3cup sugar
- 2Tablespoons corn starch
Instructions
- Heat oven to 350 degrees F.
- You will need a medium baking pan or four individual serving-size baking cups.
- To make the crumble topping, stir together the oats, brown sugar and flour. Add the cinnamon and grated orange peel. Crumble in the butter until you have a soft crumbly mix.
- In a large bowl, stir together the chopped fruit. Add the orange juice and rind.
- Mix together the sugar and cornstarch. Stir this mixture into your fruit.
- Sprinkle the crumble on top. Place on a cookie sheet covered in parchment paper to catch the delicious but potentially messy overflow.
- Bake for about 30-40 minutes. It should be quite bubbly!
- Let cool for a few moments, but it is best to eat while warm. Enjoy!
Recipe Notes
You can double the crumble recipe and make enough topping to put in the fridge and make another one tomorrow.
