Apple (& now) Rhubarb Crumble

There I was at the weekend after running out of apples for my fruit crumble.  Looking around the kitchen I spied my impulsive rhubarb purchase and it’s fate was sealed.

The rhubarb with the apples is a revelation. It’s sourness is delicious against the apples and some of the rhubarb chunks go all slushy and gooey which help to soften the apples while the rest of the rhubarb remains intact giving a complimentary texture to the apple chunks.   As there is sugar in the Oatie Mix I try not to use more in the fruit base, instead I find 1-2 tablespoons of Agave syrup or honey is enough for me. Ground cardamon also lifts this up and makes this crumble suitable for any season.  The ground ginger is a classic with rhubarb and blends in with the rest of the flavour.

This crumble is quick and easy to prepare and dairy-free and the oatie mix contains spelt flour with the oats so a handy way of avoiding wheat (win-win for me).   If you’d like a more buttery taste on the crumble replace with 90g sunflower oil margarine with 105g good quality butter. 

Serves 4-6

Crumble Topping:
1 packet of Spelt for Choice Oatie Mix
90g Sunflower margarine
40g Clear Honey or Agave Syrup
Optional: 1 tbls pumpkin seeds and 1 tbls sunflower seeds (nice and healthier change)

Fruit Base:
270g Rhubarb (4-5 thin stalks)
3 Cooking Apples (medium size)
1/2 teas Cardamon (ground)
1 teas Ginger (ground)
Juice of half lemon
1 -2 Tbls Agave Syrup (rich dark variety if you can get it) or Clear Honey 

8 inch baking dish

Pre-heat oven to 170 Fan 


For the crumble: Weigh the margarine and syrup / honey into the saucepan and set aside.  Open oatie homebake mix and place into a bowl.  Add in the pumpkin and sunflower seeds at this stage if you want to use them and ensure they are mixed well through oatie mix.

Fruit Base:Chop apples and rhubarb into small chunks.  Put into a strainer and rinse under a tap of cold water. Shake and then place into the baking dish.  Cut the lemon in half and squeeze juice of one half over the apple and rhubarb chunks. Pour one to two tablespoons of Agave syrup over fruit mix and then sprinkle the cardamon and ginger and set aside.

 Crumble Topping (contd): Return to your saucepan and gently melt the sunflower margarine and syrup (or honey) .  Once melted pour over the oatie mix in the bowl and combine well.   Then using a spoon place the oatie mix on the fruit and spread gently to cover the top of the fruit.

Place into the oven and bake for 30 minutes on middle shelp. If the top is getting too brown cover with tin-foil.  After 30 minutes turn oven off and keeping the oven door closed leave the crumble to sit in the oven for another 15 minutes.  Then remove from the oven.  First time making this keep a watchful eye on your oven as timings differ slightly from oven to oven so yours.

Once cool serve with your favourite topping dairy-free sorbet or yoghurt. 

Did you enjoy this recipe?  Do you have a favourite fruit crumble?

Enjoy Baking & talk soon.  Marian


Categories: Uncategorized


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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