Almost-Autumn rhubarb and apple crumble – dairy and gluten free!
This is our Almost-Autumn crumble recipe because while it may be the end of September, the weather seems to be stuck between torrential downpours and the last bursts of warm sunshine.
We thought this recipe would be perfect because it’s quick and easy to throw together, and allows you to serve up the last of the summer fruit in a warm pudding.
The crumble is bursting with taste – it’s tart, sweet and earthy. We topped ours with Pudology’s coconut yoghurt for a healthier twist and the freshness of the yoghurt perfectly complemented the sweet, tangy fruit.
10 sticks of rhubarb cut into 5cm pieces
2-3 large apples
Juice of ½ lemon
7 tbsp caster sugar
3 tbsp water
200g gluten free flour blend
150g dairy-free spread
150g light brown sugar
1 pot of Pudology coconut yoghurt to serve…
- Preheat the oven to 180 degrees. Place the fruit on a baking tray and mix in the caster sugar, water and lemon. Bake for ten minutes until softened, and remove from oven.
- Mix together the flour and sugar. Rub the dairy-free spread into the mix with your fingers until it is fully combined and your preferred crumble consistency.
- Top the fruit with the crumble mix and bake for 35-40 minutes until the crumble is lightly browned.
- Remove from the oven and leave to cool slightly, before serving with a dollop of coconut yoghurt for a delicious dairy and gluten-free dessert.
As always, let us know if you try this one out and be sure to let us know how it goes!