An Autumnal Crumble

It’s time to share that crumble recipe I said I would.  Funnily, I’ve seen loads of crumbles around the blog world recently.  Mine isn’t as healthy as some of them but it’s high in fibre and makes good use of rhubarb (which I never know what else to do with).  It also has a great flapjack vibe from the oats.  I love crumbles.  Whenever I make dessert I usually end up making crumbles because they’re so versatile and easy.

Enough chit-chat?  Here’s the recipe:

Rhubarb & Apple Spelt Crumble (wheat-free, vegan)


4 medium sticks of rhubarb (trimmed and roughly chopped)
2 small bramley apples (peeled, cored and roughly chopped)
2 generous tbsp golden caster sugar
juice of 1/2 lemon
1 tsp vanilla essence

200g wholemeal spelt flour
200g dairy-free spread (I used vitalite)
140g soft, light brown sugar
75g porridge oats (or you can omit and just sub with the spelt flour)


Preheat oven to 180C(fan).

Put the first five ingredients into a medium-large, oven-proof dish and give them a stir.

For the crumble topping you can either put all the remaining ingredients in a food processor and pulse until the mixture has the texture of large bread crumbs.  Or place the ingredients in a large bowl and mix together whilst rubbing the ingredients between your fingers until you get the right texture.

Pour the crumble ingredients evenly over the fruit mix and place in the oven for 30-40 mins, until the fruit is bubbling around the edges and the crumble is golden.

I enjoy mine with my fave  ice cream.

I think I may make another crumble tomorrow but try to make it healthier; I’ll see how virtuous I’m feeling!


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