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Healthy Raspberry and Rhubarb Crumble

May 19, 2016 by Ella

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How about a healthy Raspberry Rhubarb Crumble? Yes, it must be spring! 

So far it’s been a beautiful start to spring… The pop of green freshness, the blooming tree blossoms, it’s crazy gorgeous out there.
And if you’re just tuning in, we got ourselves a puppy and it’s so much fun going for walks on these beautiful days. Mind you it’s a bit crazy with a baby and puppy around – but they are such cuties individually but especially together. 

Mia and Moxie have bonded so well that it’s just the sweetest thing to watch them. They also like to help mommy with food styling…

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Now let’s chat about that delicious and actually healthy crumble recipe…

Making a crumble is very easy. It’s pretty much the easiest baked dessert you could make.

I like to make mine healthier by making it gluten-free and vegan. This way you avoid cholesterol, belly-bloating gluten and I also add protein to it so you feel more satisfied with less. And I also use low-sugar sweeteners along with the raspberries and rhubarb which already contain natural sugars.

I used frozen raspberries and frozen rhubarb too for this easy crumble recipe. I once got a whole bunch of rhubarb but I got too busy and knew I couldn’t use it so and cleaned it and chopped it up and froze it for a future yummy dessert – just like this. (I already made delicious muffins with it so wait till you see those soon :))

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Healthy Raspberry Rhubarb Crumble

prep time : 5 min    bake time : 25 min   serves 3-4

For the crumble:

1 cup almond flour
1/2 cup rolled oats
4 tablespoons coconut nectar or honey*
4 tablespoons coconut oil
pinch of salt
2 tablespoons of powdered sugar (optional)

For the filling:

2 cups frozen or fresh raspberries (you could use chopped strawberries also)
1 cup chopped rhubarb
2 tablespoons coconut nectar or powdered stevia to taste (optional)

Directions:

Preheat oven to 350F.

In a medium bowl, mix the almond flour, oats, sweetener, coconut oil and salt. Set aside. (Alternatively you can use a food processor to mix these ingredients).

In an oven safe dish (6-8″d) sprinkle the raspberries and rhubarb and sweetener and mix with a spoon or your hands to distribute the sweetener evenly (if using). Otherwise just throw the fruit onto the pan and  spread out evenly at the bottom of the pan. 

Sprinkle the crumble topping on top and bake for about 25 minutes or until the crumble starts to brown slightly.

NOTES :

You can choose any quality sweetener that you like. My latest favourite is coconut nectar but I would also recommend maple syrup as it’s much easier to find.

You can definitely omit the powdered sugar but in my case I really needed it for my photos… I am sure you understand ;)

*honey is not considered vegan

 

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There you have it my friends. A beautiful and easy dessert that will please everyone… and it’s made with amazingly healthy ingredients too because eating well shouldn’t feel like you’re depriving yourself. Food (even desserts) should be fun and enjoyable, right? :)

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Cut the Sugar Tip : 

  • For this recipe I used almond meal instead of flour or oats only. Almond meal doesn’t contain any carbohydrates which means it also does not contain sugar. 
  • Almond meal is also high in protein which means it will help you feel fuller so you’re naturally satisfied with less – this ultimately helps reduce sugar cravings.
  • I used a low-glycemic sweetener which means it does not spike your blood sugar as fast as other sweeteners even honey, agave or maple syrup pretty much affect blood sugar the same way.
  • I used rhubarb which is a very low-sugary fruit (is it a fruit even?) 
  • I used raspberries which contain vitamin C and antioxidants as well as natural sugars that are much healthier for you than a dessert sweetened only with refined sugar. 
  • I also served this as is and did not top it off with vanilla ice cream – I know that’s usually the serving suggestion but you really don’t need the extra treat and ice cream (unless homemade with quality low sugar ingredients is loaded with sugar it can really put a treat over the top in not even a good way (Less is more in this case as you really taste these delicious ingredients and don’t overpower a dessert with bad sugar.)

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I do hope you’ll enjoy this healthier crumble recipe soon! It’s been our absolutely favourite treat as of late and I can’t wait to make this again this weekend. (I am sure glad for those frozen raspberries and rhubarb in the freezer! ;))

Do tell, what’s your favourite spring time treat? (I bet it’s this healthy crumble ;))

Filed Under: Desserts, Gluten-Free, Vegan Tagged With: almond flour, coconut oil, crumble, gluten free, low sugar, raspberries, rhubarb, spring, vegan

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Comments

  1. Katrina says

    May 19, 2016 at 3:52 pm

    This sounds perfect!! Totally in love with that topping!

    • Ella says

      May 20, 2016 at 2:03 pm

      Thank you my dear :)
      It’s crazy delicious! <3

  2. The Healthy Epicurean says

    May 20, 2016 at 6:27 am

    This crumble was made for me! I have always been a mega fan of the combination of rhubarb and raspberries. Looks divine…

    • Ella says

      May 20, 2016 at 2:05 pm

      So happy the two of you connected ;)
      It is a match made in heaven and when working with frozen berries – it’s perfect as raspberries are small and can go right into the dish and bake (where as strawberries would have to get chopped up) But of course, who cares, the point is that they’re delicious together!!! :) xox

  3. Ausra says

    May 20, 2016 at 1:16 pm

    This crumble looks so beautiful and delicious, except that the text introducing it is judgemental and stereotypical, because all those crumbles that are not vegan and/or gluten free can be just as healthy and just as good as this one; http://food52.com/blog/16856-a-call-to-ban-today-s-food-holiday

    • Ella says

      May 21, 2016 at 12:15 pm

      Hi Ausra :)
      Thanks so much for stopping by and commenting :)

      My point isn’t to make it seem that gluten-free and vegan is healthier – but omitting wheat is better for you (oats and almonds are way better!) and coconut oil is healthier than butter (although we still eat butter) ;)

      Also, food is a bit more complicated than it seems…. especially in North America, food has many additives that do not make the food natural any more. There’s GMOs to consider which here are not labelled and toxins from spraying the crop.

      So saying just eat what you want could be a recipe for disaster… I myself know well because although I thought I ate healthy food before, I ended up getting very sick with a rare illness.

      Wish times were different and food was just good old food :)
      Sending big hugs from Canada. xox ella

  4. Aimee says

    May 21, 2016 at 8:32 am

    The most beautiful crumble ever! Rhubarb crumble is my favourite :-)

    • Ella says

      May 21, 2016 at 12:03 pm

      Thanks love :)
      Rhubarb adds such a nice tart flavour – it’s amazing :)
      (hmmm… now I have a rhubarb tart in my mind – the inspirations never stop! ;) lol
      *hugs*

  5. Coley | Coley Cooks says

    May 21, 2016 at 3:29 pm

    Stunning! I just picked up some beautiful fresh rhubarb and can’t wait to put this to the test. Best time of year!! :)

    • Ella says

      May 21, 2016 at 9:49 pm

      Oh yay! THE best time of the year for sure… so deserving after such a long winter we’ve had.
      Hope you enjoy this crumble soon <3 xoxo

  6. Tiffany says

    May 24, 2016 at 11:42 pm

    I love crumbles! They are for sure a springtime favourite, and I just love changing the flavours. Hey and for the powdered sugar look, I usually sprinkle some shredded coconut or hemp seeds on top. Might not produce exactly the same effect, but it’s healthier!

    • Ella says

      May 25, 2016 at 2:51 pm

      Thanks Tiffany for your comment :) Your suggestions rock! :) xox

  7. Foodie says

    May 27, 2016 at 10:10 am

    Oh this is so healty, amazingly delicious and easy to make. I’m in love with this recipe! And the pictures melted my heart – your kid and puppy are sooooo adorable! ^^

  8. Mie Jarlstrom says

    May 31, 2016 at 12:13 pm

    Made the crumble with strawberries and rhubarb, very delicious. It was gone in a NY-minute. Will definitely make this again…SOON!!

  9. Christie says

    July 28, 2016 at 4:17 pm

    Would you triple this recipe for a 9 x 13? Double? I need to serve about 12 people.

Welcome to Pure Ella! I share delicious and nourishing plant-based wheat and/or gluten-free recipes that are always pure and natural! ps. I wrote a book about how you can cut sugar the healthy way so you don't feel deprived! YOU will love it! Click below to check it out! Thank YOU for all your support and for being here and embracing a healthier & happier life! xo ella

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Ella Leché

Blogger, Recipe Developer, Photographer and Author. Loves healthy food, photography, sunshine and dancing in the kitchen with her two daughters. Read More…

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