On a cold night like this, a warm dessert is a necessity. I of course mean the night that I’m writing this, not whenever this is posted; although, knowing Seattle, there’s a good chance that that night will be cold and stormy as well.
I have always loved crumbles, and Mum’s apple and raspberry crumble was my favourite dessert or hers growing up. Unfortunately, apples are now off the menu, so I had to come up with something else.
These mini crumbles were made using the last of the stewed raspberry and rhubarb I cooked a week ago but if you made them from the entire mixture you would easily have enough for one large crumble or (estimating here) 12 miniatures… which would make it a pretty quick and easy dessert for a dinner party. Just assemble them all a day beforehand and pop them in the oven for 15 minutes before serving – this would work for the miniature crumbles but the large could be prepared a day beforehand as well.
There’s a little added sugar in the filling and maple syrup in the topping, but it’s not a lot in the scheme of things and much, much lower than your typical crumble recipe.
- Both rhubarb and raspberries are listed as low FODMAP by Monash University.
- Coconut is low FODMAP, and there is only a small amount with each serving, anyway.
- Almonds are high in GOS’s and fructans in servings of 20 nuts of greater. This is amount would not be reached with each miniature crumble but be careful if you have more.
- You could use normal butter or coconut butter in this recipe. Coconut butter would be the low FODMAP option, because normal butter contains lactose.
- If you cannot have lactose, this would work well with a dollop of lactose free plain yoghurt.
Miniature Raspberry and Rhubarb Crumbles
Makes one large crumble or approx. 12 miniature crumbles in 4 oz. ramekins.
Makes enough for approx. 12 miniatures or 1 large crumble… give or take.
- One batch of my Gran’s stewed raspberries and rhubarb
Makes enough to top 3 mini crumbles, multiple this by 3 for a large crumble.
- 1/3 cup unsweetened desiccated coconut
- 1/3 cup almond meal
- 1 1/2 tbsp. butter or coconut butter
- 1 heaped tbsp. white rice flour
- 1 tbsp. pure maple syrup
The fruit filling can be made in advance – I used stewed fruits that were around one week old and they were fine.
If you are making the fruit mixture fresh, leave it to cool completely, so it thickens by itself without requiring cornstarch or the like. Spoon it into your typical 4 oz ramekins until they are half-filled, and set them aside.
If you are planning on baking them straight away, preheat the oven to 180 C/350 F.
To make the crumble topping, put all ingredients into a food processor and blend until combined. Did I mention this dessert was so quick to assemble when the fruit filling is pre-made?
Spoon the topping on top of the fruit filling, packing it down slightly before sprinkling a little extra loosely on top.
Miniature crumbles: bake at 180 C/350 F for 15 minutes and, if necessary, brown the crumble under the grill (broiler) for a couple of extra minutes.
Full-sized crumble: bake at 180 C/350 F for 25-30 minutes. Check occasionally to make sure that the crumble topping isn’t burning but it shouldn’t.
Dig in. Simple as that. Or you could serve it with my vanilla bean custard, vanilla ice cream, plain yoghurt (lactose free or normal), whipped cream or just double cream. They would all work, although not all are low FODMAP, so choose what works best for you.