Rhubarb & Apple Crumble (vegan + gluten-free)

Rhubarb and Apple Crumble (vegan + gluten-free)

I thought I’d missed the rhubarb season this year. Spring was late and then went by really quickly, taking with it a blast of seasonal produce. Fortunately, rhubarb still seems to be in season, which is great as it’s one of my favourite fruits. There’s nothing like enjoying a bowlful of stewed rhubarb to remind you that summer is just around the corner.

I say fruit, but if you haven’t cooked with it before there is one thing you need to know about it. Rhubarb isn’t at all sweet! This is one reason I like to pair it with other, sweeter fruits like apples or strawberries. It has a very distinctive (and delicious) sharp, almost tangy taste but if you’re using it alone make sure you add a sweetener. I like using maple syrup or coconut nectar, but sugar would work too.

The Recipe – Rhubarb & Apple Crumble

On to the recipe for this Rhubarb & Apple Crumble! I grew up in a household where crumbles (or crisps) made with apples from our tree were the usual dessert. Rhubarb would sometimes get thrown into the mix too. I enjoyed them, but thought they were nothing exciting as I was used to eating them all the time. It’s only now as an adult that I’ve really developed a taste for the foods I ate growing up.

Adapting my mother’s original crumble recipe to one that incorporates the way I eat these days (wholefood and vegan, without gluten or refined sugar) has been a surprisingly easy and enjoyable task. Crumbles lend themselves naturally to a wholefood lifestyle, and are extremely simple and satisfying to make (and eat!). This Rhubarb and Apple Crumble pairs delicious seasonal fruits – which compliment each other perfectly – with almonds and oats. The result is a deliciously comforting and rich, yet nutritious dessert.

Rhubarb and Apple Crumble (vegan + gluten-free)

A vegan, gluten-free take on a traditional comfort food, this rhubarb and apple crumble combines delicious seasonal fruits with oats for a satisfying treat.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: british, comfort food, healthy, vegan, vegetarian
Keyword: apple, crisp, crumble, spring, summer


  • 3 medium apples, chopped into rough 1-inch cubes.
  • 3 large stalks rhubarb, chopped into inch-long pieces (about 6 cups)
  • ¼ cup maple syrup or coconut nectar
  • cups ground almonds
  • ½ cup gluten-free rolled oats
  • cup coconut sugar
  • ¼ tsp cinnamon
  • ¼ cup coconut oil


  • Preheat your oven to 150°C/300°F.
  • Gently heat the rhubarb and apples on a medium-low heat in a saucepan, adding 1-2 tbsp water and stirring frequently until the mixture begins to bubble.
  • Continue to cook until the fruits have softened and disintegrate when touched with a spoon (about 15-20 minutes).
  • Remove from the heat and stir in maple syrup or coconut nectar. Set aside.
  • Mix the ground almonds, oats, coconut sugar and cinnamon in a large bowl until all ingredients are combined.
  • Rub the coconut oil into the mixture with your hands until it resembles a breadcrumb-like texture.
  • Spoon the fruit mixture into an oven-proof baking dish, and sprinkle the crumble mixture on top.
  • Bake for 20 minutes, until the top is lightly browned and the fruit bubbling.
  • Serve immediately with ice cream. Enjoy!


If you’d prefer not to use oats, simply substitute them for ½ cup brown rice flour instead.

If you’re looking for more spring/summer vegan dessert recipes, why not try my Banana Chocolate Fudge Ice Cream, Vegan Berry Sponge Cake or my Spiced Rhubarb Tarts

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