Rhubarb, strawberry and blueberry crumble (gluten free)
5 minutes
30 minutes
Serves: 8 people (simply halve proportions is you want a smaller crumble)
  • 500 g rhubarb, cut into 2cm chunks
  • 400 g strawberries, hulled and big ones cut in 2
  • 125 g blueberries
  • Juice of 1 lemon
  • 2 tablespoons Brown Sugar
  • 1 /4 teaspoon ground ginger
  • 1 teaspoon Vanilla Extract
  • For the topping:
  • 8 tablespoons of porridge oats
  • 2 tablespoons of gluten free flour
  • 4 tablespoons of brown sugar
  • 3 tablespoons coconut oil (solid)
  • 2 tablespoons of desiccated coconut
  • 1 pinch salt

Preheat oven to 180C. I used a large pie dish to make mine in (about 24cm). Mix the fruit and squeeze over lemon, add ginger and vanilla and mix. Mix the dry ingredients: flour, salt, sugar, oats, coconut - and rub in the coconut oil as you would if it were butter. Top the fruit with this mixture and bake for 30 minutes. I allowed myself a very small serving of cream (it is high FODMAP) as I just can't eat crumble without it!


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.