Organic Rhubarb & Apple Shortcake Crumble Recipe ( GF and Non-GF)

Organic Rhubarb & Apple Shortcake Crumble Recipe ( GF and Non-GF)


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This is an awesome family favourite dessert and there are several variations depending on who you're feeding and how you're feel on the day. Below we have a gluten free crumble and a traditional shortcake recipe that you can use. You can also change up the fruit and use whatever is in season.


Organic Apple & Rhubarb

Add your rhubarb, apple, cinnamon, sugar and water to a large saucepan and cook over a low heat stirring occasionally until the sugar is dissolved.  Increase heat a little stirring occasionally for about 20 minutes or until the apple is softened.

Allow to cool slightly.

If you want to make the gluten free crumble then add your delicious organic stewed fruit to an oven proof dish. Alternatively if you want to make the Shortcake version with the base, leave the fruit aside and add on top of you shortcake base after the shortcake is cooked (see option 2).

Option 1: Gluten Free Crumble

In a bowl, mix the coconut sugar, almond meal, shredded coconut, buckwheat flour, rice flour and the crushed almond slivers.  Add the butter and use your fingertips to rub the butter into the crumble mix until it is like breadcrumbs

Spread this crumble mixture over the your fruit in the baking tray.

Bake in the oven (180C) until the top is golden. All ovens differ but we do ours for 20 mins.

If you are looking to make a shortcake base then the following recipe is delicious and it does double up as a crumble.

Option 2 : Shortcake Base & Crumble - not Gluten Free

If you would like a base on your crumble Nana Rae's shortcake recipe is a treat our entire family enjoys. And the cool thing is you can freeze it and have it on hand when you want to make a quick dessert.

Sift flour. Grate butter into flour, mixing lightly as you go and then cut in using two knives until it resembles fine breadcrumbs. Stir in sugar. Add egg and water and mix to a stiff dough

Chill 30 mins

Line oven tray base and press 3/4 of pastry into the tray, top with the stewed fruit. For the top crumble brake up the remaining pastry into small pieces to form crumble and sprinkle on the top.

Bake at 180-200*C for approx. 1 hour or until a light golden colour.