Rhubarb and Apple Crisp with Ginger and Cinnamon (Dairy & Gluten Free)

When I was around 6 or 7 years old, growing up in London UK, there were so many dishes served in the school canteen that I didn't particular enjoy. Mushy Peas, Chunky buttery mashed potatoes and Beef Sausages come to mind and The Rhubarb Crumble served for dessert was definitely on the list too!


I now know that it was because I could taste the thick, salty butter throughout those dishes and Dairy isn't something that I crave or miss since going #Dairyfree 3 years ago! I have a good feeling there was a connection, even as a child!


I've been living in Dubai, UAE for the past 20 years and we are so fortunate to have access to amazing supermarkets and fresh produce here. So when I saw the beautiful bright pink Rhubarb in #waitrose recently, I decided to recreate an original Rhubarb Crumble using only Dairy and #glutenfree ingredients, and the end result was absolutely delicious! With the addition of the sweet apple and cinnamon this is sure to be a crowd pleaser at a gathering, and tastes even better served the following day!


Let me know how you like it in the comments below!


Rhubarb and Apple Crisp with Ginger and Cinnamon


Serves 6-8


Prep Time: 15mins

Cook Time: 50-55 mins


Ingredients



For the Crisp Topping:


½ Cup (65 g) Gluten Free flour

1 ½ Cups (135 g) Rolled or Porridge Oats

1 Cup (200 g) Coconut Sugar

¼ Cup (30 g) Ground almond (highly recommended but if you don't have any simply omit it)

½ Cup (115 g) unsalted vegan butter

2 tsp ground cinnamon

¼ Tsp pink salt


For the filling:


5 cups (680g) diced Rhubarb

1 Cup (120g) Sweet diced Red Apple

½ Cup (150 g) Organic Coconut sugar

2 Tbsp. (20 g) Gluten Free flour

1 Tsp quality pure vanilla extract

1 Tbsp Quality pure maple Syrup

1 thumb/ 1 Inch freshly grated Ginger




Directions


1. Preheat Oven to 180C Celsius.


2. Add all the Filling ingredients into a 13X9 inch baking dish. Stir well and evenly coat the bottom of the tray.


3. Add all the Crisp Topping ingredients to a food processor and pulse until combined and crumbly. (You can also do this in a mixing bowl and use hands if you don’t have a food processor)


4. Sprinkle the crisp evenly over the rhubarb mixture and bake for 40-45mins until the top is golden brown and the mixture is bubbling!


5. Serve warm with your favorite Dairy Free Ice Cream! Delish!





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