blueberry rhubarb crumble

There’s a common theme going on all around me. From friends, to family, TV commercials and beyond. They’re talking about the F word… Fall.

Newsflash peeps – IT’S STILL SUMMER! Let me have these last few weeks without incessantly reminding me of how fleeting they are. Is nothing sacred?! Summer is my absolute favourite time of year. I love hot, hot heat, shorts and sandals and balcony cocktails. In cold weather I turn into a miserable hibernating hermit. I’m not ready.

I digress. Being that it’s STILL SUMMER, we’ve still got lots of time for fruity summer crumbles (stay tuned for a crumble round up coming from yours truly – I’m a self-appointed crumble expert).

I’ve discussed my love of rhubarb a few times, it can be used to make fancy galettes and even smoothies, it’s my most favourite vegetable. And considering my love of crumbles, I would be remiss not to include a rhubarb one on the blog. I normally go for the classic strawberry rhubarb, but I thought I’d switch it up because blueberries have been ma JAM lately.

blueberry rhubarb crubmle

blueberry rhubarb crubmle

This scrumptious healthy blueberry rhubarb crumble is vegan, gluten-free and can be made grain-free too. Checkin’ all the boxes for all ma frands, so everyone gets some crumble lovin’.

Crumbles are pretty much the ultimate summer dessert in my humble opinion. They pair perfectly with some vegan coconut milk ice cream. My new fav is Screamin Brothers, a Canadian company with a feel good story. Most importantly the ingredients are simple, clean and not to mention delicious!

blueberry rhubarb crubmle

blueberry rhubarb crubmle

blueberry rhubarb crumble

Inspired by Pinch of Yum



  • 2 cups blueberries
  • 2 cups rhubarb, chopped
  • zest and juice of one lemon
  • 1/4 cup coconut sugar
  • 1 tbsp arrowroot powder
  • pinch of salt


  • 1/2 cup cashews, chopped
  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup brown rice syrup (or honey/maple syrup)
  • 4 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of salt


Add all the filling ingredients in a bowl and mix well. Pour into a pie plate and spread evenly.

Add all crumble ingredients in a separate bowl and mix until combined. Use your hands to break off pieces and scatter over the fruit.

Bake at 350 for 25 minutes, until the crumble starts to brown and the fruit is bubbling.

blueberry rhubarb crubmle

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