Vegan Berry Rhubarb Crumble with Oats

This Berry Rhubarb Crumble is made with oats, seasonal fruit, and dairy free butter for a vegan & gluten free dessert you’ll love! Top it with a big scoop of (non-dairy) vanilla ice cream or coconut whip for the best gluten free crumble recipe that everyone will love. 

Part 7 of our Gluten Free Grains Month, this blog is part of our Oat series in which we teach you what they are, how to use them, and more to spread knowledge about gluten free grains and help make it easier to follow a gluten free diet without missing out on delicious meals the whole family can enjoy!

Corny Cotter Crumble 

It’s no secret that we love cooking with seasonal produce, especially when the weather begins to warm. It doesn’t matter if it’s a spring rhubarb chicken dinner or a summer lemon blueberry cake, the use of fresh fruit and veggies always makes the recipe even tastier! This is especially true when it comes to fruity desserts like this berry rhubarb crumble. That’s because fresh produce retains more nutrients, meaning it’s more flavorful and better for you, too! We’re pretty sure that’s an excuse to eat more dessert, right? 😉

Kidding! Sort of. Our point is, that it’s definitely worth it to stock up on your next farmer’s market trip because you’re not going to want to miss out on this recipe! Made with vegan butter (or coconut oil) and gluten free oats and oat flour, it’s vegan, gluten free, and definitely worth drooling over.

Top it with a big ole scoop of (non dairy) vanilla ice cream or coconut whip, and your guests will be raving for days! 

Crisp vs Crumble – What’s the Difference, Anyway? 

We know what you’re thinking. Wait, if there’s no butter and oats are included, is it really a rhubarb crumble recipe? Or, is it actually a crisp instead? What’s the difference between the two, anyway? We hear you! We had that debate as well. So, let’s clear up some confusion for us all by defining the difference between a crisp and a crumble. 

CRISPS: Baked fruit desserts with a light streusel topping that are typically, not always, made with oats and nuts. When baked, the topping becomes crispy and delicious. Hence, the name crisp! 

CRUMBLES : Similar to fruit crisps, crumbles are also made with fruit and baked. However, the difference between the two is in the streusel like topping. A crumble topping mixture might contain a bit more flour and butter which allow it to “crumble” easier. Sometimes it includes oats, sometimes not.

As the years have gone by, the lines have blurred and the names crumble and crisp are now used interchangeably.

What do you think? Team Crisp or Crumble? It’s true, this rhubarb crumble is partly crisp because we are using oats in the topping. However, the biggest difference is that we did not include nuts. Instead, we added a bit more oat flour to create a crumble-like topping with a gluten free twist! See crumble mix below.

Why Use Oat Flour vs Regular Flour in a Crumble

There are several different reasons why we like to use oat flour in this berry crumble! 

• Unlike regular flour, oat flour is gluten free. 
  
• It’s high in fiber to keep you full, help regulate digestion, and prevent a sugar crash. 
  
• It creates an even crumblier texture. 
  
• It has a slightly sweet flavor that pairs perfectly with the berries and rhubarb. 

Key Rhubarb Crumble Ingredients & Why They’re Good for You

The beautiful thing about fruit crumble recipes is how simple they are. You see, they’re designed to be quick and easy, and our version is no different!

We just made a few swaps to make it a little more allergy-friendly and boost the nutrition content. In addition to a few baking essentials, here’s what you’ll need: 

• Berries – Of course, depending on the type of berries you use, each will have slightly different nutritional values. However, they’re all so good for you and are rich in fiber, vitamins, nutrients, and antioxidants. Read more about what each berry has to offer here! We love using a mix of blueberries and raspberries.
  
• Rhubarb – A seriously underrated vegetable, rhubarb is full of vitamins and nutrients like vitamin K, vitamin C, magnesium, and potassium. However, it’s also a great of, anthocyanins, a type of flavonoid that acts as an antioxidant. (Source)

• Oats/Oat Flour (Rolled & Whole) – A naturally gluten free whole grain, oats are a great source of fiber, vitamins, and nutrients such as manganese, vitamin B1, iron, and more. Read all about the different types of oats and their benefits here! 

Allergy Note: It’s common for oats to contain traces of gluten due to cross-contamination in the production facility. Therefore, it’s important to look for a brand like Bob’s Red Mill that has been guaranteed to be gluten free! 

• Cinnamon – One of our favorite spices, cinnamon is a staple in baking for the Cotter Crunch team not only because it’s tasty but also because it offers so many benefits! For instance, it can help reduce inflammation, lower blood sugar levels, and more! Read all about its benefits here. 

How to Make a Gluten Free Vegan Crumble 

This is a brief overview of the steps you’ll need to take to make this crumble recipe. However, for all the details, be sure to take a look at the recipe card below! 

Putting It All Together

Ready to whip up this fruit crumble…. crisp? It literally takes of all 3 to 4 steps. Minus the delicious non dairy ice topping of course!

1. Create the crumble oat topping by combining oat flour, gluten free oats, cinnamon, and sugar. 
   
2. Layer the rhubarb, berries, and crumble. 
   
3. Bake at 375° Fahrenheit for 40-45 minutes or until bubbly. 

Note – It Might look more like a crisp when baked, but we’re okay with that. ☺️

EXTRA Topping Tip: If you cooked the rhubarb with sugar or maple syrup, be sure to save some for topping. Mix in right into the crumble or on top of non dairy vanilla ice cream. It’s heavenly!!

Storage Options

Cover leftovers with plastic wrap or store them in an airtight container where they will stay fresh at room temperature for up to 2 days. Or, place them in the fridge for up to 5 to 7 days. 

For a longer-lasting option, store your crumble in the freezer for up to 3 months!  

To reheat, simply cover it with foil and place in the oven at 350 F until warmed through. Or portion out a single serving and pop it in the microwave!

Vegan Berry Rhubarb Crumble (Gluten Free)

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★★★★★

5 from 9 reviews

• Author: Lindsay Cotter
• Total Time: 56-60 minutes
• Yield: 5 – 7 servings 1x
• Diet: Gluten Free

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Description

Made with fresh produce, this Vegan Berry Crumble with Oats is an easy gluten free recipe for summer. Top it with a scoop of non-dairy vanilla ice cream for a dessert everyone will love! 

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Ingredients

Units USM Scale 1x2x3x

• 3–4 cups of berries of choice – blueberries, raspberries, and/or blackberries.
• 1 cup (about 4 stalks) diced rhubarb
• 2 Tablespoons raw sugar or maple syrup
• ⅓–½ cup (around 70 grams) gluten free oat flour
• ¼ cup coconut sugar or brown sugar
• 1 ½ cups gluten free rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 6 Tablespoons solidified soy free vegan butter or refined coconut oil, diced

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Instructions

1. Preheat the oven to 375° F. 
2. Heat a large skillet on medium-low heat. Cook rhubarb with 2 teaspoons of sugar or maple syrup for 6-8 minutes or until it softens. 
3. In a large bowl, combine the flour, sugar, oats, cinnamon, and salt. Add the butter (or solidified oil), and mix with two hands until a crumble texture is formed. Set aside.
4. Layer the rhubarb, berries, and crumble topping mixture into a cast iron pan or casserole dish. 
5. Bake for 40-45 minutes or until bubbly. Note – If the edges start to burn before 40 minutes, cover with foil and continue to bake.
6. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. 
7. To reheat, cover with foil and place in the oven at 350°F / 180°C until warmed through.

Notes

Extra Toppings and Tips: Add desired amount of non-dairy ice cream, coconut whip, or yogurt on top. Tip – Double the batch or save extra of the sweetened cooked rhubarb, then spoon it on to top with whipped cream or ice cream. 

Texture Note – Because we added oats  to the crumble topping, the crumble might look similar to a crisp. Half crisp, have crumble. 

• Prep Time: 5 minutes
• Cook Time: 51-55 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1/7th
• Calories: 249
• Sugar: 14.4 g
• Sodium: 6.4 mg
• Fat: 10.3 g
• Saturated Fat: 8.2 g
• Carbohydrates: 34.4 g
• Fiber: 5.9 g
• Protein: 3.6 g
• Cholesterol: 0 mg

Keywords: summer, dessert, gluten free, berries, rhubarb, crumble, vegan, dairy free

That’s it, y’all! We hope you love this vegan berry rhubarb crumble as much as we do. If you give it a try or have any questions, please let us know in the comments below!

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