Glutenfree Rhubarb and raspberry crumble

Well, well well, it is getting colder, so what do we do to make things a little cozier here in Denmark? We create hygge. Simple hygge is literally staying indoors, with a good book, film, something hot to drink, loads of candles, and of course something warming, something baked.

We have also added cooking/baking to our weekendplan, and today we decided to make the ever-popular Rhubarb and raspberry crumble. Since the last time we made the recipe, Paul has been discovered to be gluten intolerant so this one is a glutenfree version – and SOO incredibly tasty.

You will need the following ingredients:

For the fruit compote:

500 g rhubarbs – fresh or frozen.

500 g raspberries – fresh or frozen

1 dl sugar

1/4 dl water

For the crumble:

200 g GLUTENFREE oats

50 g coconut flour

200 g organic butter

150 g brown sugar

1 tbsp cinnamon

What you’ll need to do:

To make to fruit compote:

• Clean and rinse your fruit thoroughly.
• Pop in a medium saucepan on medium heat – make sure it doesn’t burn as it will spoil the taste.
• Add the sugar (bit by bit – to taste) and stir.
• Slowly bring to the boil, and stir until a liquid mix.
• If you like a ‘drier’ version of the cake, drain the excess liquid in a separate container (this is lovely on ice cream or in smoothies)
• Pop the compote in a pie-tray.
• Turn on the oven 190 degrees Celsius.

To make the crumble topping.

• Cut the butter into cubes. It has to be soft-ish.
• Work the sugar and the oats into the butter – crumble it into if you like.
• Add the coconut flour bit by bit. The texture of the dough should be dry – a bit like breadcrumbs.
• Lay the crumble mixture on top of the fruit.
• Pop the crumble into the oven and bake for 30 minutes or until crispy and golden brown.
• The fruit might seep through.
• EAT it and LOVE it.

We like to serve the crumble hot, with a generous serving of ice-cream. This time we skipped lunch and ate this instead. Delicious – literally my favourite dessert.