Nothing warms the heart like a hot crumble with lashings of coconut ice cream. This rhubarb and apple crumble does the trick superbly. Perfect for those cold and wet days.

This is SO simple to make and can spawn multiple variations depending on what fruit you have laying around. Swap out the apples for pears, swap out the rhubarb for nectarines.

Vegan Rhubarb and Apple Crumble. Food Photography by Don Urban.
Nikon D750 w/Tamron SP 90mm Macro Lens. 1.3 sec at f/8 ISO 100. Natural light.

All the ingredients I use in this recipe (and everything I make) is locally-produced organic as much as possible. We live in a world surrounded by toxic paints, chemicals, fumes and pollution, so anything that goes into my body is free from chemical pesticides. Of course, organically grown produce is better for the farmers, and the planet.

Vegan Rhubarb and Apple Crumble. Food Photography by Don Urban.
Nikon D750 w/Tamron SP 90mm Macro Lens. 1/20 sec at f/4.5 ISO 100. Natural light.

Please note I cannot be held responsible for dietary issues, burns or unsatisfactory results arising from this recipe. I have tried to be as accurate as I can with measurements, but feel free to add more or less ingredients according to taste. 

Vegan Rhubarb and Apple Crumble. Food Photography by Don Urban.
Nikon D750 w/Tamron SP 90mm Macro Lens. 1/20 sec at f/4.5 ISO 100. Natural light.
Vegan Rhubarb and Apple Crumble. Food Photography by Don Urban.
Nikon D750 w/Tamron SP 90mm Macro Lens. 1/20 sec at f/4.5 ISO 100. Natural light.

Please let me know if you make this up and love it/hate it.

Enjoy!

Vegan Rhubarb and Apple Crumble. Food Photography by Don Urban.
Nikon D750 w/Tamron SP 90mm Macro Lens. 1/20 sec at f/4.5 ISO 100. Natural light.

RECIPE

FOR THE FILLING

  • 5 medium/large apples
  • 1 bunch of rhubarb***
  • 2 Tbsp or 30 ml lemon juice
  • 2/3 cup coconut sugar
  • 2 tsp ground cinnamon
  • 1/4 cup fresh apple juice (or water)
  • 1/2 tsp fresh grated ginger 
  • 1 pinch nutmeg 

FOR THE TOPPING

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup coconut or cane sugar
  • 1/2 cup muscovado or brown sugar
  • 1/2 cup toasted museli or mixed unsalted nuts
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup melted coconut oil or non-dairy spread

***Oxalic acid is found in rhubarb leaves. Do not eat the leaves as it will make you incredibly sick or cause death.  Only use the stems. 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (176 C).

2. Wash apples and rhubarb. Cut leaves of rhubarb and chop stems finely. (don’t use leaves!!)***

3. Quarter, core and cut apples thinly. Discard cores. (do i need to say that?!)

4. Put apples and remaining filling ingredients in a bowl. Toss to combine. In another bowl, add all topping ingredients and mix well.

5. Place apples and Rhubarb mix in a glass baking dish. Top with the crumble topping.

6. Bake for Bake for 45 minutes. You should see the filling bubbling through the side if you are using a glass baking dish.

7. Allow to cool down a little before serving. Hard to do, I know!

8. Serve with coconut (vegan) ice cream- vanilla works best! This will be best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in a 350-degree F (176 C) oven until warmed through.

Hope you enjoyed this recipe!

Best wishes,

Don