Fruity quinoa crumble

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.

Cook time: 40 minutes

Servings: 6 people

Preparation

1. 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.

2. 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.

Ingredients

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Ingredients

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Preparation

1. 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.

2. 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.