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Fruity quinoa crumble recipe

18 ratings

This gluten-free twist on a classic crumble recipe is filled with tart rhubarb and sweet apple, then topped with a crunchy quinoa and oat mixture. Little hands can even help make the crumble, too. See method

Serves 6
Takes 40 mins
238 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

400g rhubarb, cut into 5cm chunks
2 apples, peeled and cut into chunks
4 tbsp maple syrup
1 orange, zested and half juiced
1 tsp ground cinnamon
1 x 250g pouch ready-to-eat quinoa
50g butter, chilled and grated
75g Free From oats

Each serving contains

Energy
1000kj
238kcal 12%
Fat
11g 15%
Saturates
5g 13%
Sugars
10g 11%
Salt
0.3g 6%

of the reference intake
Carbohydrate 32.4g Protein 4.8g Fibre 5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the fruit with 2 tbsp maple syrup, the orange zest and juice, and ½ tsp cinnamon; toss. Divide between 6 baking dishes.
In a separate bowl, mix the quinoa, oats and butter until clumps form. Stir in the remaining maple syrup and spoon on top of the fruit in each baking dish. Bake for 25-30 mins, until the crumble is golden on top.

Tip: If rhubarb isn’t in season, you can substitute with frozen berries.

See more Baking recipes