Gluten Free Apple and Rhubarb Crumble
Updated: 2 hours ago
This Gluten Free Apple and Rhubarb Crumble combines tender, sweet apples and tangy rhubarb with a golden, crunchy topping made from quinoa flakes, coconut and gluten-free fried noodles. Finished with a hint of orange, vanilla and ginger, it's a comforting homemade dessert that's especially delicious served warm with custard or vanilla ice cream.
About Gluten Free Apple and Rhubarb Crumble
There's something wonderfully comforting about a homemade fruit crumble, especially when it comes straight from the oven with a golden topping and warm, bubbling fruit underneath. Apple and rhubarb is a much-loved combination, with the natural tartness of rhubarb balancing the sweetness of the apples. My Gluten Free Apple and Rhubarb Crumble brings together these familiar flavours with a deliciously different topping.
Traditional British-style crumbles are usually made with flour, butter and sugar, sometimes with oats added for texture. My version replaces the traditional flour-based topping with gluten-free fried noodles, quinoa flakes and desiccated coconut, brought together with melted butter, brown sugar and ground ginger. The result is wonderfully crunchy, with a lovely contrast to the soft fruit underneath.
The apples and rhubarb are gently baked with fresh orange juice, vanilla and a little sugar before the crumble topping is added. It's a simple dessert that feels especially lovely when placed in the centre of the table for everyone to share. Serve it with warm custard, whipped cream or vanilla ice cream, although I have to admit my children also love eating the leftovers cold, straight from the refrigerator!
Watch How to Make Gluten Free Apple and Rhubarb Crumble
Helpful Tips
Choose firm, tart apples.
Granny Smith apples work beautifully because they balance the sweetness of the crumble topping and hold their shape during baking. Other firm cooking apples can also be used.
Prepare the rhubarb correctly.
Remove and discard all rhubarb leaves, as they are poisonous. Use only the edible stalks, washing and cutting them into approximately 3 cm pieces so they cook evenly with the apples.
Can't find gluten-free fried noodles?
I use Chang's Gluten Free Fried Noodles for their wonderful crunch. If they're unavailable, try crushed pecans, walnuts or sliced almonds as an alternative. The texture will be different from the original recipe.
Check your gluten-free ingredients.
Choose clearly labelled gluten-free fried noodles and quinoa flakes, particularly when preparing this dessert for someone with coeliac disease. Check any other packaged ingredients for gluten-containing additives or cross-contact.
Try strawberries instead of rhubarb.
I've also made this crumble with fresh strawberries, halved, instead of rhubarb, and it's delicious. Use fresh rather than frozen strawberries for this variation.
Make it dairy-free.
Replace the salted butter with a suitable dairy-free alternative and serve with dairy-free custard, cream, yoghurt or ice cream.
Store leftovers in the refrigerator.
Allow the crumble to cool, then refrigerate in an airtight container for up to 3 days. It can be enjoyed cold or reheated in the oven until thoroughly warmed through.
Reheat for a crunchy topping.
The topping may soften during storage. Reheating in the oven is a lovely way to refresh its texture before serving.
Allow the crumble to rest.
Let the baked crumble stand for 5 minutes before serving so the hot fruit mixture settles slightly and is easier to spoon into bowls.
More Gluten Free Dessert Recipes to Try
If you love comforting homemade desserts, here are more delicious gluten-free recipes to enjoy. From traditional scones and warm puddings to chocolate-filled French toast and delicate little cakes, there's plenty of inspiration for your next sweet treat.
Gluten Free Apple and Rhubarb Crumble
Serves: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Recipe Category: Dessert
Recipe Cuisine: British-inspired
Baking Dish: 28 cm diameter, approximately 6 cm deep
INGREDIENTS
Apple and Rhubarb Mixture
4 large green apples, peeled, cored and diced into 3 cm pieces
1 bunch rhubarb (7–8 stalks), leaves removed, trimmed and cut into 3 cm pieces
¼ cup freshly squeezed orange juice
3 tablespoons caster sugar or monk fruit sweetener
2 teaspoons vanilla extract or vanilla paste
Gluten Free Crumble Topping
100 g Chang's Gluten Free Fried Noodles (1 packet)
1 cup quinoa flakes (gluten-free)
1 cup desiccated coconut
½ cup brown sugar or coconut sugar
1 heaped teaspoon ground ginger
140 g salted butter, melted (or dairy-free alternative)
To Serve
Fresh cream or dairy-free alternative
Vanilla custard or dairy-free alternative
Vanilla yoghurt or dairy-free alternative
Vanilla ice cream or dairy-free alternative
INSTRUCTIONS
1. Preheat the Oven
Preheat the oven to 180°C fan-forced.
Prepare a round ovenproof baking dish, approximately 28–30 cm in diameter and 6 cm deep.
2. Prepare and Bake the Fruit
Place the diced apples and rhubarb into the baking dish.
Add the caster sugar or monk fruit sweetener, freshly squeezed orange juice and vanilla extract or paste.
Mix until the fruit is evenly combined with the other ingredients.
Place in the preheated oven and bake for 20 minutes.
3. Prepare the Gluten Free Crumble Topping
Meanwhile, in a large bowl, combine the gluten-free fried noodles, quinoa flakes, desiccated coconut, brown sugar or coconut sugar, and ground ginger.
Pour in the melted butter and mix well until all the ingredients are evenly combined.
4. Add the Crumble and Bake
Remove the baking dish from the oven after the initial 20 minutes.
Spread the prepared crumble topping evenly over the apple and rhubarb mixture.
Return to the oven and bake for a further 25 minutes.
5. Rest and Serve
Remove the Gluten Free Apple and Rhubarb Crumble from the oven and allow it to rest for 5 minutes.
Place the baking dish in the centre of the table and spoon generous portions into serving bowls.
Serve warm with fresh cream, vanilla custard, yoghurt or ice cream, using dairy-free alternatives if preferred.
Enjoy!
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Recipe and Photography by Margaret Pahos for @CreateCookShare
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