Can I use frozen rhubarb and blackberries for this crumble?

Yes, the recipe explicitly states you can use fresh or frozen blackberries. For rhubarb, ensure it's chopped before adding to the saucepan.

What can I substitute for the vanilla protein powder in the crumble?

The recipe suggests substituting the vanilla protein powder with extra ground almonds to maintain the crumble's texture and consistency.

How do I achieve the best crumble topping texture?

After combining the dry ingredients with coconut oil and syrup, use your fingertips to rub the mixture until the liquids are evenly absorbed, creating a cohesive yet crumbly texture.

How long should I simmer the rhubarb for the filling?

Simmer the chopped rhubarb in a saucepan on low/medium heat, constantly stirring, until it has softened before adding the blackberries for a further few minutes.

How should I store leftover Rhubarb and Blackberry Crumble?

Once cooled, store any leftover crumble in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

6 years ago

Rhubarb and Blackberry Crumble
[Vegan, Gluten-Free]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Warm Rhubarb and Blackberry Crumble in a white ramekin, topped with a golden, crisp oat and almond crumble, ready to be served.

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Rhubarb and Blackberry Crumble [Vegan, Gluten-Free]

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Its the season of rhubarb so why not make up a classic dessert of rhubarb crumble. Except of course this crumble is healthier, high in protein, vegan, low in sugar and gluten-free. It's so healthy you could even have it for breakfast! This Rhubarb and Blackberry Crumble will be such... Read More

Ingredients You Need for Rhubarb and Blackberry Crumble [Vegan, Gluten-Free]

For the Crumble:

3 1/2 ounces Oats
1 1/2 ounces Vanilla Protein (optional sub with extra ground almonds)
1 3/4 ounces Ground Almonds
2 tablespoons coconut oil
2 tablespoons sugar free syrup
1 tablespoon of low calorie/ zero calorie sugar

For the Berry Filling:

5.3 ounces Blackberries (fresh or frozen)
5 Sticks of Chopped Rhubarb
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons Zero Calorie Syrup
Juice of 1/2 lemon

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How to Prepare Rhubarb and Blackberry Crumble [Vegan, Gluten-Free]

Preheat your oven to 350°F.
In a bowl, combine the oats, protein and ground almonds. Mix well and then add the coconut oil and syrup as well as the sugar.
With your hands, rub the mixture between your finger tips to combine the crumble topping, until the coconut oil and syrup has been absorbed evenly by the crumble. Place the topping aside whilst you prepare the filling.
Heat a small saucepan on a low/medium heat with a little coconut oil or low calorie cooking spray.
Add your rhubarb berries, lemon juice, sweetener/sugar replacement, cinnamon and nutmeg.
Simmer the rhubarb, constantly stirring until softened and then add the berries and cook for a further few minutes.
Pour the berry filling into the dish so that is evenly covers the bottom
Sprinkle your crumble topping over the berry filling so that it is completely covered forming an even layer.
Place the crumble into the oven and bake for 15 minutes until the topping is slightly golden.
Remove from the oven and serve warm.