Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Sophie’s healthy gluten-free and dairy-free strawberry and rhubarb crumble!

on 29/04/2011

Yesterday, I made the best gf crumble, I have made in a long time! It was ooh so delicious & well-flavoured with hints of cinnamon & cardamom. I used a combo of gf flours, like coconut flour, millet flour, tapioca flour & I also used gf buckwheat flakes. This lovely feast you can devour as a filling breakfast, a dessert or as a brunch. It is festive too! You can savour this just like that, hot from the oven or cold. This is even tastier with home-made custard of bought Ambrosia Devon custard, heated up.

Give it a try, test it & you will see,…!!!!

Print me!

Recipe: For  4 persons, each 1 large part

Ingredients:

**For the topping aka crumble:

1 + 1/2 cup gluten-free medium buckwheat flakes

1/2 cup tapioca flour

1/4 cup millet flour

1/4 cup coconut flour

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom/ I used 1/2 teaspoon of cardamom seeds, which I grinned in my pestle & mortar

2 teaspoons of gf  vanilla extract / I use home-made

1 teaspoon of gf baking powder

1/2 cup of solid coconut oil, melted

1/4 cup of agave syrup or honey / I used agave

** For the fruit filling:

2 x 2 + 1/4 cups of sliced  fresh strawberries, cleaned & hulled / I used the best strawberries from Belgium, from Hoogstraten. They have almost every year, the 1st tasty strawberries of the season, here in Belgium.

1  cup+ 1/2 heaped cup of fresh rhubarb , washed, pad dry on kitchen paper, cut into about 1 cm pieces/ I used it from my father’s garden

4 tablespoons of coconut blossom sugar/ This is sugar from coconut blossoms ( This sugar isn’t beet sugar & is low glycemic & healthy too )

3 tablespoons of tapioca flour

a few sprinkles of lemon juice

Method:

1. Preheat the oven to 190° C ( 375 F ) for about 10 minutes.

2. Start with your filling. Take a large baking dish , size  20 cm long , add the sliced strawberries &  add the chopped rhubarb. Mix carefully with a spoon. Add 3 tablespoons of tapioca flour & mix with a spoon until the flour is all around the fruit pieces. Now, add the 4 tablespoons of coconut sugar. Carefully, mix it into the fruit mix. Add a few sprinkles of fresh lemon juice.

3. Make your topping.  Take a large bowl & ad  gf buckwheat flakes, tapioca flour, millet flour, coconut flour, cinnamon, cardamom & gf baking powder & mix well with a spoon. Now, in a medium cooking pot, add the solid coconut oil & let it melt on medium heat until completely dissolved. Add the agave syrup to the hot melted coconut oil. Mix well. Stir in the vanilla. Pour this hot liquid mix over the dry ingredients mix. Stir until well combined & resembles a crumbly texture.

See picture here:

4. Place & divide the crumble topping all over the fruit mix so that the fruit is completely covered by the topping. Place into the center of your preheated oven & put an oven plate covered with foil, under it, to catch up any drippings.

5. Bake for about 25 to 35 minutes until the fruit has cooked through & the crumble topping  has browned. If the topping is getter more darker & to prevent burning, lower the temperature of your oven.

When you think, your crumble is ready, carefully remove it from the oven & test with a pin, to see if the fruit is ready & cooked through.

After 10 minutes out of the oven, you can serve up & eat it just like that or serve it with some good yoghurt, Greek yoghurt or some heated up Ambrosia Devon custard or your home-made dairy free custard. Enjoy!

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You might like other crumbles on my blog:

1. Blueberry, blackberry & raspberry ginger crumble served with hot Devon custard ( Vegetarian )

2. Spiced rhubarb, pear & coconut crumble ( Dairy-Free, Gluten-Free, Vegan, Vegetarian )

3. Orange, rhubarb & ginger crumble, served with hot Devon custard ( Vegetarian )

4. Vegan rhubarb spelt speculaas crumble served in hot Devon custard ( crumble is vegan , the custard is dairy full! )

5. Vegan spelt rhubarb cake with dark chocolate chips!

6. Rhubarb & almond muffins with cinnamon & nutmeg!

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119 responses to “Sophie’s healthy gluten-free and dairy-free strawberry and rhubarb crumble!

  1. Ina Gawne says:

    Sophie – this sounds wonderful! Strawberries and Rhubarb are my favorite! I still have not found coconut blossom sugar – will keep looking. I love using coconut flour too – so flavorful! Can hardly wait for our local rhubarb and strawberries to come in season!

    • Sophie33 says:

      I never made that combo of strawberries & rhubarb , it is typical British & American, I think but it surely works!

      Maybe you will find coconut blossom sugar at your Asian supermarket or a bio shop or organic shop!

  2. boeddhamum says:

    hi Sophie, ow what a tempting recipe! What a great time is spring, strawberries and rhubarb, delicious.

    in Holland I buy coconut blossom sugar at the toko, asian supermarket; they sell it under the name gula djawa.

    have a nice weekend!!
    Linda

  3. gloria says:

    This look absolutely yummy Sophie, x gloria

  4. Koko says:

    Wow this looks like a lovely dish! I can’t wait until my rhubarb in my garden is ready to be picked. You are so creative with your gluten-free flours!

  5. jef says:

    Op de laatse foto wordt ik een Brustemsiaanse geur gewaar. De dish ziet er heerlijk uit. Proficiat!

  6. Yum yum yum! It’s raining and raining here, perfect crumble weather! Thanks for sharing your lovely recipe, Sophie! :)

  7. Kerstin says:

    Yay for rhubarb being in season – such a lovely spring crumble!

  8. Stephanie says:

    This looks so yummy! I will look for buckwheat flakes to make it! Thanks for sharing and your passion for good food! xox stephanie

    • Sophie33 says:

      You can also enjoy this crumble with gf oats but we can’t get gf oats over here at the moment! That’s why I used medium buckwheat flakes & I love its taste too! :)

  9. Simone says:

    That looks great Sophie! I like it when people make their own crumbles and yours definitely looks like a great example!

  10. Juanita says:

    Love fruit crumbles…they’re so good they seem healthy!

    • Sophie33 says:

      Yes, but this one IS HEALTHY! I don’t use any butter or sugar only coconut blossom sugar that is healthy & has got many minerals & vitamins in it. I also use unrefined coconut oil!

  11. Stephanie says:

    This looks awesome! I love the mix of flours that you used!! I bet it is a great mix of flavors :) We don’t have fresh rhubarb in season here yet, but I will give this a try when we do!

  12. Diana Hayes says:

    I love Strawberries and Rhubarb. Nice spring dessert – I’m sure it’s tasty too.

  13. Barbara says:

    I adore rhubarb! And this is sure the time of year to make crumbles with it! Lovely recipe, Sophie!

  14. This is my type of dessert! Love the crunchy crumbs!

  15. Carolyn Jung says:

    The topping is always my fave part. And this one is so wonderful, what with all the nutty,, grainy ingredients that are so good for you, too.

  16. Cheryl says:

    That looks beautiful I was just wondering how to make a Gluten Free Fruit Crumble for my Mother in Law for MOthers Day!

    • Sophie33 says:

      @ Angie: Thanks, my friend!

      @ Carolyn: Who doesn’t love a good & tasty crumble topping?
      Enjoy the crumble!

      @ Cheryl: I hoped your mother in law loved the crumble????!!!???

  17. Jeannie says:

    Oh that looks so good! wish I could get cheaper strawberries and also rhubarbs, don’t think I have seen them before!

  18. Wonderfully delicious and healthy crumble! Thanks for this excellent recipe!

  19. lisamichele says:

    Sophie, these look amazing! I was like..wow, I haven’t stopped by Sophie’s in a while, and once again..I’m greeted with something that makes my mouth water. :) I actually have all the flours in this recipe! Amazing! lol

  20. jo says:

    Hi Sophie, you wouldn’t believe me if I told you I just had a taste of my 1st rhubarb last weekend. We don’t get this over here in this part of the world, so it was an interesting experience to cook this as a dessert.

    • Sophie33 says:

      @ Jeannie: The strawberries this season here in Belgium are less expensive then last year. You could use berries , all kinds instead of the strawberries.

      @ 5star Foodie: Thanks, girl, :)

      @ Lisamichele: I hope you liked my crumble!!! :)

    • Sophie33 says:

      That’s great!

  21. Ooh la la Sophie!!!!

    I LOVE rhubarb!
    I saw some growing beside our new house.
    I have a plan to make your crumble!

    Cheers!

  22. Olive says:

    that looks YUMMY and it’s healthy too, wish I could have some, now :)

    Have a nice day, Sophie!! :)

  23. Rhubarb is all over the place now. It’s the perfect time to bake up a pie or crumble.

  24. Perfect, this is perfect. Ill let the chef know we need this recipe on the menu PRONTO. I could go a bowl right now. So good! Thanks for sharing lovely. :)

  25. Wow, Sophie, what a fantastic spring dessert. Rhubarb and strawberries are just now coming into our local markets. I can’t wait to try this mouthwatering dish. I will be tempted to top it with a scoop of vanilla ice cream.

  26. mangocheeks says:

    I am patiently waiting for seasonal rhubarb, and I am patiently waiting for the arrival of seasonal strawberries. Right now I will drool over your crumble :P

  27. Nadji says:

    Un plat qui me semble délicieux.
    Je note.
    A très bientôt.

  28. Tammy McLeod says:

    Hey, I have some rhubarb and I think I will try this. I have never seen coconut sugar but will try with regular sugar.

  29. Bean says:

    Sophie, you’ve out done yourself as this looks absolutely amazing! Now if the rhubarb in the pot on my front step would hurry up and grow so I can make this!

    • Sophie33 says:

      @ Mangocheeks: thanks, girl! Drool on,…..

      @ Nadji: Merci beaucoup, mon amie!

      @ Tammy: I hope you liked my crumble! You could substitute the coconut blossom sugar for light brown cassonade sugar or for the more healthier dark brown sugar or unrefined dark brown sugar.

      @ Bean: Thanks, for the compliments, my friend! :)

  30. Kath says:

    I really like your combination of strawberry and rhubarb and you have used some great ingredients – coconut blossom sugar – so intriguing.

  31. I just love this combo … Strawberries and rhubarb match perfectly together …
    Have a nice day
    Hélène

  32. Trish says:

    This looks great Soph! I might give it a try as I recently found out I am gluten intolerant….and add that to lactose intolerant, it makes for a lot of fun cooking adventures.
    Your photos are looking great too!

    • Sophie33 says:

      Hey Trish!! It has been a long time that I heard something from you!!

      That’s not great to find out that you are gluten intolerant & also lactose – intoleraznt. I am only gluten sensitive but also lactose – intolerant( For about 10 years now )

      I hope you find some inspiring GF recipes on my blog. I also use lactose free milk & lactose free cheese & lactose free butter.

  33. Hey Sophie- I just found your lovely comments on my blog due to falling off the blogging wagon for a long long time! Thanks for stopping by my blog and adding it your your list- it has inspired me to make a post!
    Glad to have discovered your blog, look forward to getting to know you! This crumble recipe looks delicious! :) Rachel

    • Sophie33 says:

      Thanks, friend from the other side of the world!! Yeah!!!

      I really love your blog!! Thanks, Rachel! :)

      Kisses from Brussels, Belgium to you!!! xxx

  34. Choclette says:

    Oh Sophie, you do come up with some wonderful dishes. I so like the sound of this and I have some of the flours you’ve used as well as millet flakes, so could use those perhaps instead of buckwheat flakes – I have buckwheat flour. Strawberries and rhubarb together are delicious too and I like your addition of cardamom.

  35. Stephanie says:

    I love rhubarb! This sounds like a delightful mix of flavors and textures :)

  36. Perfect timing with this recipe, Sophie. We are at the peak of rhubarb season and strawberries are just coming in. Your recipe sounds better than the one I have been using. Going to try it this week. Thanks.

  37. mjennings26 says:

    Mon dieu, this looks ridiculously delicious. I’m sure I could make an SCD version somehow. Wow. Inspiring!

  38. This looks utterly gorgeous, Sophie – and I love your grain/flour mixture, and your combination of strawberries and rhubarb. Fantastic!

  39. Sophie, this looks yummy! Your kitchen must have smelt like heaven with the aromas of cinnamon and cardamom!

  40. Rylan Ty says:

    Sophie, I just got back with blogging and saw that you moved your site to wordpress! Congrats on the move! I hope you are enjoying wordpress. Anyways, I love this vegan post! I am currently experimenting with vegan-ism and have been trying different recipes. I’d really love to ad this on my list. Thanks again, Sophie! Hope you are well.

  41. Claudia says:

    Hope you are well Sophie. Thinking of you over here in Hawaii. I haven’t been posting much either just lately. But will have to do something innovative with all the pineapples we have ripening soon.

  42. What a tempting crumble! I have become more and more interested in gluten-free food and definitely bookmark this recipe!

  43. strangej says:

    I just saw this post and it looks amazing! I’ve never seen buckwheat flakes before—did you order them online?

  44. Koek! says:

    This recipe has got my name on it! Gorgeous, gorgeous, gorgeous!

    Robyn x

  45. gaga says:

    Mmmm, looks fantastic!

  46. What an innovative recipe! I can only image the flavors that coconut flour, cinnamon, and cardamom will lend to a crumble!

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  49. Welcome back, Sophie! This is a great dessert post to mark your return to blogging land. xx Ellie

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