Prepare to be transported into a world of tantalizing flavors with this incredibly delicious Vegan Rhubarb Crumble that proves plant-based desserts can be both healthy and irresistibly scrumptious! Imagine biting into a warm, golden-topped crumble where tart rhubarb meets sweet maple syrup, all wrapped in a perfectly crispy gluten-free topping that will have everyone begging for seconds. Whether you're a committed vegan, gluten-sensitive, or just someone who loves extraordinary desserts, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 3 cups rhubarb, chopped
- 1 cup gluten-free oats
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8x8 inch baking dish with a light coating of coconut oil to prevent sticking.
- Wash and chop the rhubarb into 1/2-inch pieces. If the rhubarb stalks are particularly thick, slice them lengthwise first to ensure even cooking.
- In a mixing bowl, combine the chopped rhubarb with 1/4 cup of maple syrup. This will help balance the tartness of the rhubarb and create a natural syrup during baking.
- Transfer the rhubarb mixture to the prepared baking dish, spreading it evenly across the bottom.
- In a separate bowl, mix the gluten-free oats, almond flour, remaining maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt. Stir until the mixture becomes crumbly and well combined.
- Sprinkle the crumble topping evenly over the rhubarb, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 35 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
- Remove from the oven and let cool for 10-15 minutes. This allows the crumble to set and makes serving easier.
- Serve warm, optionally topped with vegan vanilla ice cream or coconut whipped cream for added indulgence.
Tips
- Choose Fresh Rhubarb: Select firm, bright-colored rhubarb stalks for the best flavor and texture. Avoid limp or discolored stalks.
- Balance the Tartness: If your rhubarb is particularly sour, you can add a few extra tablespoons of maple syrup to the fruit mixture.
- Achieve the Perfect Crumble Texture: Mix the dry ingredients thoroughly and ensure your coconut oil is evenly distributed for a crispy, golden topping.
- Don't Overcook: Watch your crumble carefully in the last 5-10 minutes of baking to prevent burning the topping.
- Cooling is Crucial: Let the crumble rest for 10-15 minutes after baking to allow it to set and make serving easier.
- Serving Suggestions: Elevate your dessert with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for extra indulgence.
- Storage Tip: Store leftovers in the refrigerator and reheat in the oven for 10 minutes to restore the crispy topping.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 0mg
