Apple and Rhubarb Crumble, gluten-free
This Apple and Rhubarb Crumble is the perfect balance between sweet and tart, creamy and crumbly. The sweet apples, and tart rhubarb, gently cook to create a creamy texture, whilst the combination of quinoa flakes, coconut, and gluten-free fried noodles create a unique-tasting crunchy crumble that you will find delicious and addictive. It's easy, quick to bring together, and a winter dessert favourite.
What is an Apple and Rhubarb Crumble?
Apple and Rhubarb Crumble is a sweet dessert made from fruit that is baked into a warm sweet mixture and traditionally covered in a mixture of flour, butter, oats, and sugar. This gluten-free version is slightly different as the crumble topping is made with gluten-free ingredients that include quinoa flakes, desiccated coconut, and gluten-free fried noodles. These ingredients take the place of the traditional ingredients but are surprisingly similar in taste and texture.
Watch How to Make It
How Do you Make Gluten-Free Apple and Rhubarb Crumble
1. Prepare the apples and rhubarb: Peel the apples and dice them, making sure they are all similar in size. Remove the leaves of the rhubarb as only the stems are used. Wash and cut them into the same size pieces as the apples to ensure everything is cooked evenly. For this recipe, I would recommend approximately 2-3cm cubed.
2. Prepare the fruit mixture: In the baking dish combine the apples, rhubarb, caster sugar, orange juice, and vanilla and bake in a preheated oven.
3. Prepare the crumble topping: In the meantime, whilst the fruit is cooking, in a bowl combine all the ingredients for the crumble topping. There is no need to chop anything, only melt the butter which brings the ingredients together.
4. Add the crumble to the fruit and bake: Once the fruit mixture has cooked, place the crumble topping over it and bake again.
5. Serve: Once cooked, remove from the oven and allow the Apple and Rhubarb Crumble to sit for 5 minutes before serving. Place in the center of the table and with a large serving spoon, scoop into bowls.
Help! I can't find Chang's Gluten-Free Fried Noodles. What else can I add?
Don't worry! You can add crushed nuts instead. Crushed pecans or walnuts should work well or even sliced almonds will do the trick.
I don't like rhubarb, what else can I add?
I have made this recipe using large strawberries sliced in half and it is delicious! However, they must be fresh and not frozen.
What do I do with leftovers?
Store leftovers in the refrigerator for up to 5 days and it is deliciously reheated in the oven. Some may say that crumble is best baked the same day it is served, however, funnily, my children loved it the next day cold, straight out of the fridge!
Other Gluten-Free Dessert Recipes
Apple and Rhubarb Crumble, Gluten-Free
Prep 10 minutes
Cook 45 minutes
Oven Proof Dish 28-30cm diameter x 6cm height
Apple and Rhubarb Mixture:
4 large green apples, peeled, cored, and diced 3cm chunks
1 bunch rhubarb (7-8 Stems) trimmed, cut into 3cm pieces
¼ cup freshly squeezed orange juice
3 tablespoons caster sugar or monk fruit sugar
2 teaspoons vanilla extract or paste
1 packet of Chang’s Gluten Free Fried Noodles
1 cup quinoa flakes
1 cup desiccated coconut
½ cup brown sugar or coconut sugar
1 heaped teaspoon of ground ginger
140g salted butter, melted (dairy-free optional)
fresh cream or dairy-free substitute
custard or dairy-free substitute
vanilla yogurt or dairy-free substitute
ice cream or dairy-free substitute
1. Preheat oven to 180C fan.
2. Combine the apples, rhubarb, caster sugar, orange juice, and vanilla in the oven dish and bake for 20 minutes.
3. In the meantime combine and mix well the ingredients for the crumble topping.
4. Sprinkle the crumble topping over the apple and rhubarb mixture and bake for a further 25 minutes.
5. Allow sitting for 5 minutes, then serve with a fresh dollop of cream, ice cream, custard, or vanilla yogurt.
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Recipe and Photography by Margaret Pahos for @CreateCookShare