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

Gluten free and vegan, this sweet and spiced crumble is a seasonal delight!

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Course Dessert

Servings 4

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 sugar
1 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.