Nectarine and Rhubarb Crumble (GF)
A nectarine and rhubarb crumble that’s gluten free, naturally sweetened and absolutely delicious. The perfect summer dessert!
I set out to make a crumble that felt sort of healthyish. After all, a crumble is mostly fruit so it seemed like I was already halfway there. I think I succeeded but it’s hard to tell because this tastes so indulgent! For the fruit, I went with a nectarine and rhubarb combo and lemme tell ya, it was a winner. Sweet nectarines and tart rhubarb go together splendidly. The topping is made with oats, oat flour, flax, coconut sugar and butter. I said healthyish; plus, I believe in moderation and think butter can be part of a healthy diet. Let’s make it!
Ingredients
I usually buy lots of nectarines and/or peaches during the summer and this is the perfect way to use them up! You can use frozen rhubarb and if you can’t get a hold of any, blueberries or blackberries would be a good swap.
- Nectarines
- Rhubarb
- Cornstarch
- Oats
- Oat flour
- Flax
- Butter
- Coconut Sugar
- Cinnamon
- Vanilla
- Salt
How to make this nectarine and rhubarb crumble
Fruit filling
Simply combine the cut fruit with cornstarch and 1/4 cup of the sugar. Set aside while you make the crumble topping.
Crumble topping
To make the crumble topping, combine all ingredients in a bowl and squish the butter into the dry ingredients using your fingertips until all of the butter is incorporated.
Press the crumble topping into the fruit and bake!
Made this recipe?
If you try this recipe, let me know by leaving a comment and/or rating below. I’d love to hear how it turned out! You can also find me on instagram @thefigjar.
More summer dessert recipes to try
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Nectarine and Rhubarb Crumble
A lovely summer dessert. Sweet nectarines and tart rhubarb go together perfectly in this crumble!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Fruit filling
- 3 cups nectarines (sliced)
- 1 cup rhubarb (cut into 1/2 inch pieces)
- 1/4 cup coconut sugar
- 1 tbsp cornstarch
- 1 tsp vanilla
Crumble topping
- 1/2 cup oat flour
- 1/2 cup oats
- 3/4 cup coconut sugar
- 1/4 cup ground flaxseed
- 6 tbsp unsalted butter (cut into cubes)
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat oven to 350.
- Combined sliced nectarines, rhubarb, cornstarch, vanilla and 1/4 cup of the coconut sugar in a bowl. Mix until cornstarch is fully mixed in.
- Place oat flour, oats, flaxseed, coconut sugar, salt and cinnamon in a bowl and whisk to combine.
- Add butter and incorporate the butter by pinching it in between your fingertips with the dry ingredients. Do this until pea-sized lumps form.
- Put the fruit mixture in an 8×8 baking dish and press the crumble topping into the fruit in an even layer.
- Bake for 25 minutes.
I used this as inspiration for using the package of dried nectarines I had in my pantry. I rehydrated the nectarines before using. I used no sugar in the fruit, added a touch of lemon and used half the sugar in the topping and half the butter. Finally, I added a cup of frozen blueberries. It turned out great – even my husband, who isn’t big on fruit based desserts, said it was great.