Try this simple apple and rhubarb crumble recipe. We’re more than confident that you’ll be amazed at how something so yummy can be so good for you. Let us know what your thoughts are on Pinterst and Instagram!
Apple and Rhubarb Sugar Free Crumble for Vegans (with Sea Moss!)
Our rhubarb and apple crumble recipe with a powerful little secret ingredient is simply delicious! We use a little Sea Moss Gel in this to help with the thickening and bringing that silky smooth mouth feel. This makes our crumble not just a decadent experience for your palette, but also brings that well known Sea Moss goodness with it.
How to Cook Rhubarb and Apple Crumble
Vegan Apple And Rhubarb Crumble
- 1 Oven (convectional works best)
- 1 Chopping Board
- 1 Sharp Knife
- 2 Medium Pots or Saucepans (with lids)
- 1 Kitchen Scales
- 1 Measuring Jug
- 1 Set of Measuring Spoons
- 1 Deep Baking Dish (oven safe ceramic is preferred - or oven safe ramakins for single portions)
- 1 Large Mixing Bowl
- 1 bunch Rhubarb approx. 500g
- 1 cup Water filtered or alkaline is best (half for the apples and half for the rhubarb)
- 300 milliliters Agave Nectar or Maple Syrup (half for the apples and half for the rhubarb)
- 2 apples Granny Smith
- 2 apples Fuji or another firm, juicy red apple variety
- 2 teaspoons Freshly grated orange rind
- 200 grams Flaxseed meal
- 8 tablespoos Sea Moss Gel
- 150 grams Buckwheat Flour
- 1 cup Steel Cut Oats or Rolled
- 1/4 cup Shredded Coconut
- 1/2 cup Pistachios Lightly toasted and crushed
- 1/2 cup Lakanto Monk Fruit extract
- 1 tub Coconut Yoghurt optional
- Preheat the over to 180°C
- Wash and chop the apples into large chunks. Cut the apples in quarters. Remove the core and seeds. Cut each quarter into thirds. You should have 12 pieces from each apple that are about 1 inch squarish chunks.2 apples Granny Smith, 2 apples Fuji
- Add 150ml (half of the required amount for this recipe) of the agave and 1/2 a cup of water to a pot with the apple chunks. Keep the other 150ml of the agave for the rhubarb to be used in the next step. Bring to the boil and then turn the heat down to a low simmer for 25 minutes. Leave covered and stir gently occasionally.1 cup Water, 300 milliliters Agave Nectar
- Clean and remove the leaves from the rhubarb, chop off any dry and tough sections from the bottom (root end) of the stalks. Chop the stalks into 5cm (2 inch) lengths.1 bunch Rhubarb
- Place Rhubarb pieces in the pot with 1/2 a cup of water and 150ml (half of the required amount for this recipe) of the agave. Bring to the boil and then turn the heat down to a low simmer for 15 minutes. Leave covered and stir gently occasionally and avoid breaking down the rhubarb too much.While this is gently simmering, prepare the flaxseed egg as described below.1 cup Water, 300 milliliters Agave Nectar
- Combine the flaxseed and Sea Moss Gel and mix into a paste and allow to rest. Depending upon the thickness of the gel, you may need to add a little water to get the flaxseed egg to a smooth and thick creamy consistency. Place to the side and allow to rest for about 5 minutes.8 tablespoos Sea Moss Gel, 200 grams Flaxseed meal
- In a large mixing bowl combine all of the dry ingredients (Buckwheat flour, Oats, Shredded Coconut, Pistachio, Lakanto) with the orange rind.2 teaspoons Freshly grated orange rind, 150 grams Buckwheat Flour, 1 cup Steel Cut Oats, 1/2 cup Pistachios, 1/4 cup Shredded Coconut
- Fold through the flaxseed egg mix and Lakanto into a loose crumble.1/2 cup Lakanto
- Place the apple into the base of the baking dish. Top with the rhubarb. Finish with the crumble mix, making sure that this forms an even layer over the top of the entire dish.
- Place in the oven and bake uncovered at 180°C for approximately 25 to 30 minutes until the fruit mix begins to bubble around the edges and the crumble lightly browns.
- Remove from oven and allow to rest for approximately 15 minutes.
- Serve with a dollop of Coconut Yoghurt on the side and enjoy!1 tub Coconut Yoghurt
Apple and Rhubarb Crumble without Oats
A good substitute for oats are almond flour or ground almonds. They can be used in a 1:1 ratio as a substitute for oats in a crumble recipe. Other options include using crushed nuts, such as walnuts or pecans, or using a mixture of flour and breadcrumbs as a substitute for oats.
If you wanted to serve these up as individual rhubarb and apple crumble portions, you could load up some oven safe ramakins and you’re all good to go!
Rhubarb is Packed Full of Benefits
Rhubarb is a vegetable that is high in vitamin K and dietary fiber, and also contains small amounts of vitamin C, calcium, and potassium.
It also has a low GI and is not too heavy on the calories, which will help with maintaining a calorie deficit. Some studies have suggested that the fiber in rhubarb may help to lower cholesterol levels and promote healthy digestion.
Additionally, the high levels of antioxidants in rhubarb may help to protect against certain types of cancer and reduce inflammation. Rhubarb also used as a natural laxative because of its high content of soluble fiber.
You can find out more about it in our article Burdock Vs Rhubarb; 3 Unusual Must Know Details Exposed.