Today, just now, I made this appetizing & fabulous triple coconut rhubarb crumble! I also made this beautiful crumble Vegan & Gluten-free,…ooh yes! This is one lovely dessert & even a fancy fabulous breakfast! Yummmmm! I used coconut flour, unsweetened coconut flakes & coconut oil in here = 3 times coconut, who can resist this????
Recipe: For 1 crumble, for 4 smaller portions
* For the crumbly topping:
50 gr smaller Gluten-Free whole oats
50 gr Gluten-free coconut flour
50 gr flaked almonds
1 tablespoons organic maple syrup
3 tablespoons chilled coconut oil
* For the tasty filling:
500 gr freshly cut up rhubarb, cut into 1 cm pieces, weighted when cut up
90 gr dried apricots, finely chopped
50 gr unsweetened coconut flakes
3 tablespoons organic maple syrup
1. Preheat your oven to 180°C for about 10 minutes. ( 350 F ). Now, take a larger bowl & add your filling ingredients. Mix well with a spoon. Place this in a fitted oven dish evenly divided.
2. Take another medium bowl & add your topping ingredients. With clean hands, mingle every ingredient together until it gets crumbly. Stop now & scatter your crumbly mixture over your tasty rhubarb coconut filling. Place in the preheated oven for about 30 to 35 minutes. My oven took me 35 minutes. I checked my crumble after 25 minutes but my second layer of rhubarb wasn’t cooked yet. So, I added 10 minutes extra & the rhubarb was all soft now. Let the crumble rest for about 5 to 10 minutes & divide it into 4 lovely bowls or fancy dessert plates & devour instantly,…!
This is great on its own, perfect with a home-made lovely pouring vegan custard or some vegan coconut ice-cream!! Enjoy! xxx
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