Today, I went to our allotment. I needed to harvest many yellow raspberries & some of the latest rhubarb stalks. This is what I created with our lovely fruits,…Of course, a lovely vegan crumble! yes, yes! š I served it with some good hot pouring custard. To make it completely vegan, use vegan custard! š You can make it gluten-free by using gluten-free whole oat flour!
These are lovely fresh ripe yellow-orange raspberries, straight from the plants. All cleaned up, they look like this:
Recipe: For 4 big portions
Ingredients:
For the crumble topping:
125 gr stone-ground whole oat flour
125 gr cold straight from the fridge vegan butter or margarine ( I use 100% planta)
50 gr coconut sugar
For the rhubarb-yellow raspberry filling:
210 gr cleaned, fresh yellow raspberries
460 gr fresh, cleaned rhubarb stalks, cut up into 2-3 cm pieces
40 gr coconut sugar
3 tablespoons water
1/4 teaspoon ground ginger + 1/4 teaspoon ground ginger
1 teaspoon sherry vanilla extract
To serve: a hot pouring custard, make it vegan to be completely vegan š
I used here pure stone-ground whole oat flour from the mill: Straalmolen, in Belgium. It is situated in Balen. It is a watermill. Every flour is artisanal stone ground over here in the mill. Just read the photo, for more details:
Method:
- Make your topping. Take a medium bowl & ad oat four, coconut sugar & vegan margarine pieces. With clean hands, crumble it all together. Set aside into the cold fridge.Ā It will look something like this:
2. Preheat your oven to 200Ā°C ( 400 F) for 10 minutes. Now, make the filling. Take a medium cooking pot & add rhubarb pieces, water, coconut sugar, sherry vanilla extract & 1/4 teaspoon of ground ginger. Mix well & heat up on medium-high heat. Cook until the rhubarb is going soft. This will only take about 5 minutes, stirring often. It will look something like this:
3. Now, add yellow raspberries & the extra 1/4 ground ginger. Carefully mix it all in! Taste one last time. You must taste the raspberries, rhubarb, ginger & vanilla. Pour the filling into a fitted oven dish & crumble the crumble topping over the filling. Place into the hot oven & bake for about 17 minutes. It will look something like this:
When the crumble is all brown on top, the filling is bubbling & the house will smell amazing, it is time to take the crumble out of the oven. In the meantime, pour your custard from the can into a small cooking pot & heat up on high. When hot, whisk the custard through. When the crumble is out of the oven, leaf it sit there for about 5 minutes before serving, otherwise you will burn yourself & not enjoy the flavors well. Now, after 5 minutes, take a lovely fancy stylish dessert plate & scoop a big part on it. Pour some of your favorite hot custard alongside it & a bit over the top of your crumble! Now, sit & relax! Enjoy it to the fullest! š xxx
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Sophie's Foodie Files 
Hello Sophie,
It looks delicious! The rhubarb and the special raspberries from your own allotment.
It’s amazing..Congratulations!
Mamalou
Thanks, mommy! The crumble is very delicious, fab even! š
Yellow raspberries look so great! I like the combo of raspberry and rhubarb. This must be very fresh and delicious, Sophie.
Thanks so much, sweet Angie! x
Wat a great sounding combination, with the ginger! Your yellow raspberries are so special!
We think so too, dear Kerry!
Waw, Sophie! Your specila crumble looks just awesome & ooh so inviting too! That is great for you that you can find that special watermill & that lovely stone-ground whole oat meal! Lucky you! And to grow yellow raspberries,…that is so cool too! x
It is all pretty amazing, that is right! x
Yesssss, crumble all my life!
Great minds think alike! š xxx Have a nice weekend!
It’s so wonderful to get to cook what you grow. How wonderful you have raspberries and rhubarb! This looks and sounds so nice. I can almost smell it! Thank you for sharing your creation! š
Thanks so much, Koko! x
Yum! That looks and sounds delicious. I do love a crumble! I’ve got probably the last lot of rhubarb growing in my garden, seeing this is making me want to get crumble cooking!!!
Here it is also the last of the rhubarb from our allotment! š
Lovely Sophie! It is so nice to have a garden! I tried rhubard this year but it did not quite work out. I have mint for now and I’ll try again next year š
Ooh really? It is a bit sour but here in Belgium, nearly every household, from the grand-parents have rhubarb in their garden. We are grown up with it! š
Hey Sophie! I’ve got lots of golden raspberries in my garden and this would be the perfect way to use them. Crumble has to be the best Autumn dessert ever! xx
I think so too! Thanks! š
Oooh look at those unique raspberries! I’ve never baked with those before! That flour sounds amazing also…a very special find.
We thought so too. š Enjoy!
Sitting down for breakfast and would love to have a bowl of your hot out of the oven crumble for breakfast. Had a golden raspberry plant but somehow it disappeared, need to get another.
Ooh nooo! Too bad! I love these fresh sweet golden raspberries a lot! š
I know you must be enjoying the last of the fruits of the season. Your crumble looks yummy.
Thanks so much, Karen! š
I made your lovely crumble but used bought normal raspberries for in here! I made my own creamy custard & it was all so beautifully combined! tasty, tasty, tasty! x