Raspberry Ginger Rhubarb Crumble (GF + Vegan)
Spiced maple ginger pairs with beautiful raspberry and rhubarb sweetness in this gluten free and vegan dessert! This raspberry ginger rhubarb crumble is quick to put together and makes for a stunning dessert – even on a weekday. Rhubarb is in season here where I am currently, I love picking up a fresh bunch at the farmer’s market. I pair nearly everything with ginger so I figured why not give it a go here as well! The natural sweet tartness of the raspberries is another great addition to this dish. I baked mine in the air fryer actually, but I have provided oven instructions as well. It makes the entire home smell so wonderful! This raspberry ginger rhubarb crumble is absolutely delicious with a vegan ice cream. I used Oatly Vanilla here. See other oaty goodness in my PB Choccy Air Fryer Granola or Zucchini Muffins!
Raspberry Ginger Rhubarb Crumble
Ingredients
- 1 cup Raspberries fresh or frozen
- 1 cup Rhubarb chopped
- 2 tbsp Sugar
- 1/2 cup GF Oats
- 1/4 cup GF All Purpose Flour
- 1/4 cup Walnuts chopped
- 2 tbsp Sugar
- 1 tsp Ginger
- 1 tbsp Maple Syrup
- 2 tbsp Coconut Oil
Instructions
- In a bowl, mix the rhubarb pieces with raspberries and 2 tbsp sugar1 cup Raspberries, 1 cup Rhubarb, 2 tbsp Sugar
- In a separate bowl, mix together remainder of ingredients.1/2 cup GF Oats, 1/4 cup GF All Purpose Flour, 1/4 cup Walnuts, 2 tbsp Sugar, 1 tsp Ginger, 1 tbsp Maple Syrup, 2 tbsp Coconut Oil
- Pour fruit mixture into bottom of parchment-lined baking dish (I used a 6" round, as I baked this in my air fryer!). Sprinkle oat mixture on top of fruit.
- Bake in oven at 350 for 40 minutes. Or in air fryer at 320 for 30 minutes.