- Preparation Time 20 Minutes
- Cooking Time 40 minutes
- Serves 8-10
Vegan, vegetarian, gluten-free, nut-free
For me, there is nothing more warming dessert than the simple crumble. No matter what season it is, there is always some fruit or a combination of fruits available to make the humble crumble a delightful dessert. Comforting, warming, and it sticks to ribs when it needs to. There is no better dessert, well maybe a steamed pudding when you can see your icy breath and the wind is rattling the windows. So many memories of childhood fall in with crumble. It was always served on a Sunday evening after a bath, eaten sitting on the floor in front of the electric fire. Served piping hot with custard.
I love the way can food can evoke such powerful memories with a hint of aroma to the lick from a spoon
This is one of my favourite combinations, at this time of year when the pink sweeter rhubarb is around. It makes a change from an apple one.
Why not ring the changes with the crumble topping too by alternating with some of the following ingredients
- Chopped hazelnuts
- Chopped almonds
- Pumpkin seeds
- Desiccated coconut
It is also one of those desserts that if it needs to be gluten-free all it takes is switching the oats and flour. The taste is equally delicious, no faffing around.
CORNFLOUR I have always used cornflour in my crumbles and sweet pies, to thicken the fruit filling and to give it a lovely glossy look.
GROUND GINGER This warming spice goes wonderfully with both the pear and ginger.
DAIRY-FREE BUTTER Try and use block butter for this recipe rather than the softer tub spread. I used the new one from Flora, the unsalted one.
PEARS The pears need to be ripe but not too soft or overripe as they will just turn to mush.
RHUBARB I used the sweeter and more tender forced rhubarb. If you cannot get that type, then you may have to add an extra 30g of sugar to the filling.
- 700 g of pink tender rhubarb
- 4 ripe pears
- 200 g of caster sugar
- zest and juice of 2 oranges
- 1/2 tsp of ground ginger
- 2 tbsp of cornflour
- 400 g of plain flour, gluten-free if needed
- 400 g of dairy-free butter
- 280 g of light brown sugar
- 75 g of porridge oats
- Preheat the oven to 180C and start by making the crumble topping.
- In a large bowl tip all the ingredients for the crumble topping. Rub together with the tips of the fingers until it starts to resemble large breadcrumbs, set to one side.
- Remove the top and bottom of your rhubarb stalks and rinse Cut into finger size batons and add place into a large ovenware dish. Wipe and peel the pears and cut them into small pieces and add to the dish.
- Add in the sugar, ground ginger, orange zest and juice and toss the mixture.
- Spoon the crumble mixture over the top and spread evenly over to the sides.
- Place into the oven and cook for 40 minutes or until the crumble topping is gorgeous and the fruit is bubbling away at the edges.
- Remove from the oven and cool for 5 minutes before serving, with cream, custard or ice cream.
- Ruby rhubarb and pear crumble
- Moroccan spiced roast carrot hummus
- Pretty in pink beetroot hummus
- Comoros Pilau Rice (African spicy rice)
- Loaded hash browns
If you decide to give this recipe a try, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.