2 weeks ago, we harvested the last of the fresh juicy ruby-red currants from our garden. We harvested also some fresh rhubarb stalks. This is what I made:
This lovely vegan spelt crumble is PURE DELICOUSNESS, I assure you! How I made it, you can watch on this video below: It is super easy too! 🙂 If you don’t have sprouted wholemeal spelt flour, use normal wholemeal spelt flour! Enjoy!!!! I had 2 of these yummy lovely filled blue ramekins! That is just enough for 8 persons! Read on for the cool video & recipe!
Recipe: for 8 persons, a normal part.
For the fruit crumble topping:
1 cup (117 gr) sprouted wholemeal spelt flour
1 cup (150 gr) vegan salted butter, cubed, straight from the fridge
1/3 cup ( 50 gr) coconut sugar + 1 teaspoon
For the fruit mix base:
3 cups (400 gr) cleaned, rhubarb, cut up into 2-3 cm pieces
2 cups + 1/4 cup (380 gr) cleaned, red currants, no stalks please
3/4 cup (40 gr) coconut sugar
3 tablespoons water
2 teaspoons ground ginger
- First, make your crumble topping. Take a fitted bowl & add spelt flour, cubed vegan butter & coconut sugar. With your hands, mix everything together until it looks like breadcrumbs, bigger & smaller one’s. Set aside or place into the fridge if it is too warm in your kitchen.
- Preheat your oven to 200°C (400 F) for 10 minutes. Now, make your mixed fruit base. In a fitted cooking pot, add your rhubarb pieces, ginger, coconut sugar & water. Mix well with a spoon. Simmer until your rhubarb pieces soften & you can pierce a fork through them. Carefully mix everything together & watch closely. The coconut sugar with water forms a caramel texture & you don’t want to burn it. Stirr often. Lower your heat if you need too. Turn heat off & finally, add your red currants stir them carefully through the rhubarb mix. Spoon them over into a fitted oven dish. I used 2 blue medium-large ceramic oven dishes. Divide your base mixture over the 2 ceramic dishes. Take your crumble topping out of the fridge & divide into 2 equal portions. scatter them all over the fruit bases. Now, place into the hot oven on a lower shelf & bake for about 20 minutes. Check often because the coconut sugar in the topping can burn easily & you won’t want that! 😉 Lower the heat of your oven if you need to. After 20 minutes, your crumbles will be bubbling, ready & when you open your oven door, your house will smell amazing! With oven gloves on, take your dishes out of the hot oven. Leave them on your kitchen counter for about 10 minutes before serving & enjoy just like that or with some good vegan custard on the side: double yum! I assure you that you want a second serving!!
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