We finished the weekend off with a sweet rhubarb and pear crumble. It’s gluten free if you use GF oats. With almond flour and chopped almonds, the crumble has a sort of marzipan feel to it. I used a square oven dish, 30×20 cm.

Filling
5 rhubarb stalks
5 small ripe pears
0,5 caster sugar
3-4 tbsp potato flour

Crumble
250 g vegan butter
4 dl oat flakes
2 dl almond flour
2 dl caster sugar
2 dl whole almonds

Slice rhubarb and finely dice pears. Put in a bowl, add sugar and potato flour and toss lightly. Put the fruit in the pie dish.
In a food processor, add all the ingredients to the crumble. Pulse until the butter is evenly mixed, but not too long. Make sure to keep nice big bits of almond.
Distribute the crumble mix evenly over the fruit. Bake in the oven at 200 degrees for about 30 minutes. Check that the filling isn’t watery, if so leave a bit longer in the over. Cover with a tray or tin foil to keep the crumble from getting burnt.
Serve slightly warm with vegan vanilla ice cream.