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!
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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!
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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.