Gluten-Free Rhubarb Raspberry Crumble

Gluten-Free Rhubarb & Raspberry Crumble Recipe

This Gluten-Free Rhubarb & Raspberry Crumble Recipe uses fresh, springtime rhubarb and raspberries to create a delicious plant-based dessert. For more plant-based desserts, try this Vegan Carrot Cake with Vanilla Cashew Icing or this Fudge Brownies with Homemade Strawberry Jam recipe.

5 from 1 vote
Gluten-Free Rhubarb Raspberry Crumble
Gluten-Free Rhubarb & Raspberry Crumble
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
 
Course: Dessert
Servings: 6 servings
Calories: 418 kcal
Ingredients
For the filling:
  • 4-5 cups rhubarb , chopped into 1- to 2-inch pieces
  • 1 cup raspberries , fresh or frozen
  • ¾ cup honey
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher or fine sea salt
  • ½ lemon, juiced
  • 4 teaspoons arrowroot powder
For the crumble topping:
  • 1 cup gluten-free oats (I used rolled oats but any kind will work)
  • ¼ cup blanched almond flour
  • ½ cup walnuts or other nut(s) of choice
  • cup coconut sugar
  • Pinch of kosher or fine sea salt
  • ¼ cup coconut oil , melted
Instructions
  1. Add rhubarb to a large cast iron skillet or saucepan, bring to medium heat, and soften the rhubarb, stirring often, so as not to burn the pan (about 10 minutes). When the rhubarb has softened, add raspberries and honey. Bring compote to a low simmer and add vanilla, salt, lemon juice, and arrowroot powder. Let simmer until thickened and the juices have reduced by almost half (about 15 minutes).
  2. In a mixing bowl, combine oats, almond flour, walnuts, coconut sugar, and salt. Pour melted coconut oil over the mixture. Mix well to combine.
  3. Pour the compote into a baking dish (if using a cast iron skillet, skip this step). Sprinkle the crumble mixture evenly over the top of the compote.
  4. Preheat the oven to 350°F. Bake for 30-45 minutes or until golden and bubbling.
Nutrition Facts
Gluten-Free Rhubarb & Raspberry Crumble
Amount Per Serving
Calories 418 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Sodium 23mg 1%
Potassium 390mg 11%
Total Carbohydrates 63g 21%
Dietary Fiber 5g 20%
Sugars 43g
Protein 5g 10%
Vitamin A 1.7%
Vitamin C 20.3%
Calcium 10.6%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Rhubarb Raspberry Crumble Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Crumble Hannah Sunderani Magazine Raspberries Rhubarb
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