• Brittany Aldridge

Vegan Rhubarb, Pear & Cardamom Crumble

Updated: Sep 22, 2020

This deliciously warming dessert is packed full of fruit and spice. A crunchy, buttery topping that you wouldn’t believe doesn’t contain butter! Yes, it‘s vegan!!! Please enjoy.



INGREDIENTS

FILLING

  • 2/3 cup caster sugar

  • 4 Tbsp plant based butter of your choice (I used nuttelex)

  • 1 tsp salt

  • 4 medium-large pears

  • 3 stalks of rhubarb, roughly chopped

  • 1 lemon, juiced and it’s zest

  • 2 tsp ground cinnamon

  • 3 cardamom pods, crushed and seeds ground

  • 1/4 cup fresh apple juice (or water)

  • 1 Tbsp flour

TOPPING

  • 1 cup rolled oats

  • 1 cup flour

  • 1/2 cup caster sugar

  • 1/2 cup soft brown sugar

  • 1/2 cup walnuts

  • 1/3 sliced almonds

  • 1 tsp sea salt

  • 2 tsp ground cinnamon

  • 1/2 cup plant based butter of your choice (I used nuttelex)


INSTRUCTIONS

  • Preheat oven to 175 C fan forced or 350 F.

  • Put an oven proof saucepan or shallow cast iron on the stovetop on medium heat.

  • Add sugar to the pan and wait for it to melt then caramelise (but be careful not to let it burn). Carefully add the plant based butter (it will bubble and spit!) and stir until it comes together. Next add the fruit, lemon juice, zest, spices and apple juice (or water). Cook for 3 minutes then add the flour and stir. Turn off the heat and let cool slightly.

  • Add the topping ingredients to a mixing bowl and stir to combine, then use fingers to break down any big clumps of butter. Sprinkle the topping over the fruit filling then bake in the oven for 30 to 40 minutes (uncovered) or until the filling is bubbly, and the topping is deep golden brown.

  • Serve immediately with vegan vanilla icecream, or coconut yoghurt!


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