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Not Quite Paleo Gluten Free Rhubarb & Apple Crumble
Isn’t crumble yummy? Rhubarb, apple, peaches or pears… It doesn’t matter to me. Stew some fruit and put a nice sweet, crunchy crumble on the top, add some cream and I’m in a state of bliss.
I’ll confess that this type of dessert used to be a bit of a regular for me once upon a time. But since committing to a gluten free diet about six years ago, the crumble has been off the menu. 😥
However, the other day we got some free rhubarb (Yah! Free food. Just the way it should be!) and I found myself pondering… Hmmm… What to do with it?
Well, the next morning I was out walking and I don’t know why, but gluten free rhubarb crumble just sprung to mind (Weird I know – this was about 6am).
So, what started going on in my hungry, pre-breakfast mind was something like this:
- Coconut flour…
- Tapioca flour…
- Coconut sugar…
A new recipe was evolving and the sun had only just got up! 😉
Anyway, to cut an almost long story short, that night I put my plan into action, followed my intuitive sweet tooth and created a gluten free rhubarb and apple crumble that’s sweet, crunchy, fruity and pure yummy-ness. Here it is:
Gluten Free Rhubarb & Apple Crumble
You will need:
- One bunch of rhubarb
- Two apples
- 1 or 2 tablespoons of honey to sweeten the fruit (or to taste)
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 cup buckwheat flour
- 1/2 cup coconut sugar
- 1 large teaspoon of ground cinnamon
- 150 grams soft butter
First Step: Stew the fruit!
- Remove the leaves from the rhubarb and discard them.
- Wash the rhubarb stems and chop them into pieces (about 1 inch).
- Peel and core the apples then chop them into pieces also.
- Place the rhubarb and apple into a pot.
- Add honey to sweeten if desired.
- Add enough water to cover the bottom of the pot (about 1/2 to 1 inch).
- Put a lid on the pot and bring to the boil, then simmer until the rhubarb and apple have both softened. The rhubarb should be soft and falling to bits and the apple should be just a little ‘mushy’.
- Put the stewed fruit to one side to cool. (Note. This can be prepared in advance and stored in the fridge until needed).
Next: Make the crumble!
- Add each of the flours to a large bowl.
- Add the coconut sugar and cinnamon and mix well.
- Remove one cup of the flour and sugar mixture and put aside.
- Chop the butter into pieces and add gradually to the flour mixture, rubbing the butter in to the flour and sugar with the tips of the fingers.
- Once all of the butter has been added, the mixture will be dry but sticky. Gradually add the rest of the flour and sugar that was put aside, once again rubbing in with the tips of the fingers. Continue to add this flour and sugar until the mixture resembles bread crumbs.
Finally: Put it all together and bake!
- Put about two cups of the stewed fruit into an oven proof baking dish.
- Sprinkle the crumble mixture loosely over the top.
- Bake for 20 to 30 minutes at 180 degrees Celsius or until the top of the crumble has darkened and is a little crunchy.
Enjoy hot or cold with cream. Serves 4 – 6 adults.
P.S. If you’re looking for more gluten free or paleo dessert recipes, check out my review of the Guilt Free Desserts recipe book. Truly awesome…