Search

Scottish Rhubarb & Berry Crumble

A sumptuous fruit crumble that is so easy to make. A great way to use leftover fruit. You can easily make this vegan by using vegan margarine instead of butter.

The fruit filling for Scottish Rhubarb & Berry Crumble in a square white baking dish



Fruit Crumble



I love fruit crumbles and like to treat my family to one on a Sunday night before the working week begins.

You can use so many different fruits in a crumble and it is a great way of using up that leftover fruit sitting sadly in your fruit bowl.

So forget plain old rhubarb or apple crumble and get creative.


fresh raspberries

You can make a crumble with:



  • apples
  • apricots
  • blueberries
  • blackberries
  • blackcurrants
  • cranberries
  • gooseberries
  • mango
  • nectarines
  • pears
  • peaches
  • plums
  • raspberries
  • rhubarb
  • strawberries 


You can get creative with the crumble topping too


Just add:


  • chocolate chips
  • cinnamon
  • dried apricots
  • dried cranberries
  • ginger
  • muesli
  • nuts
  • oats
  • raisins
  • sultanas

Only choose one or two extras for the crumble topping. You don't want to overpower the filling.



also try - Rich Sticky Toffee Pudding


rhubarb


Scottish Rhubarb & Berry Crumble


This rhubarb and berry crumble is made with fresh rhubarb, strawberries and raspberries.

The flavours work so well together and if you have someone in your family who isn't keen on rhubarb, you may find that mixing the rhubarb with other berries or even apples will make it more appealing to them.


Scottish Rhubarb & Berry Crumble

Frozen fruit in a crumble


I used fresh fruit for this crumble but you could also use frozen fruit. 

Especially if the rhubarb and berries are out of season.

Crumble is a very forgiving pudding, so frozen fruit works really well in it.

Sometimes it's also cheaper to make a crumble with frozen fruit and remember it is picked and frozen quickly at it's peak of ripemess so it can be just as good or in some cases better than fresh fruit.




What's the difference between a crumble and a crisp?


There is not a lot of difference.

The are both fruit puddings with a crispy topping.

In Scotland we add oats to a crumble topping very much like an American fruit crisp.

The crumble is made of butter (or dairy free spread), sugar and flour, which is also called a streusel topping, but oats are added.





pin it for later

Scottish Rhubarb & Berry Crumble. A traditional Scottish pudding, that's easy to make with fresh fruit or frozen fruit. Families love this fruity dessert with custard or ice cream. #rhubarbcrumble #rhubarbcrisp #berrycrumble #berrycrisp #fruitcrisp #fruitcrumble #scottishcrumble #scottishpudding

fruit crumble, rhubarb crumble, Scottish crumble, berry crumble, Scottish recipe, Scottish pudding, pudding, rhubarb crisp, fruit crisp, vegan fruit crumble, vegan fruit crisp
dessert, pudding
Scottish
Yield: 4 - 6
Author:

Scottish Rhubarb & Berry Crumble

Scottish Rhubarb & Berry Crumble

A sumptuous fruit crumble that is so easy to make. A great way to use leftover fruit. You can easily make this vegan by using vegan margarine instead of butter.
prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

  • 2-3 stalks rhubarb, cut into chunks
  • 100g strawberries
  • 200g raspberries
  • 4 tbsp caster sugar
  • 200g plain flour
  • 200g demerara sugar
  • 200g butter (or dairy-free spread)

instructions:

How to cook Scottish Rhubarb & Berry Crumble

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Gently cook the rhubarb for a few minutes in a little boiling water until starting to soften.
  3. Mix the flour and demerara sugar in a large bowl. Add the butter (or spread_ and rub between your fingers until it is the texture of breadcrumbs
  4. Drain the rhubarb and mix with the other berries. Pour into a large ovenproof dish and sprinkle with the caster sugar.
  5. Sprinkle the crumble mixture over the fruit and bake for approximately 30 minutes until golden and bubbling.
  6. Serve with custard, cream or vanilla ice cream.
  7. Enjoy!

NOTES:

You may use frozen fruit instead of fresh fruit.

Leftover crumble may be kept in the fridge for 2-3 days.
Calories
548.84
Fat (grams)
27.67
Sat. Fat (grams)
17.20
Carbs (grams)
73.37
Fiber (grams)
3.78
Net carbs
69.59
Sugar (grams)
44.25
Protein (grams)
4.43
Sodium (milligrams)
216.77
Cholesterol (grams)
71.67
Created using The Recipes Generator


Also try Scottish Pear & Ginger Crumble


For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

28 comments

  1. Congrats on writing for Baby Centre UK. I'll go over and take a look.
    Nothing is more delicious in the summer than fruit crisps and crumbles. I love them all...but rhubarb is a favorite.

    ReplyDelete
  2. I'm really loving rhubarb lately also! Lovely looking crumble, I'll be making them soon when we're in warmer weather :)

    ReplyDelete
    Replies
    1. Well our weather isn't so good, but this is definitely comforting on a miserable day.

      Delete
  3. I LOVE rhubarb in a crumble, it just seems to make everything right in the world. Don't know how or why but it just does. Lovely crumble and now I am craving a big old bowlful for myself!

    ReplyDelete
    Replies
    1. I agree with you Chele. I love rhubarb season :)

      Delete
  4. yum - it is well and truly crumble season here and I love this - I like to make desserts when I find time - seems to be the odd occasion these days!

    That sounds great to be doing the baby centre website - will try and pop over

    ReplyDelete
    Replies
    1. It is always strange to think you are having winter when we are in summer, although come to think about it, I bet our weather is similar just now.

      Delete
  5. I love a good crumble and rhubarb is definitely my favourite. I add some oats to the crumble and it gives it a lovely flapjack quality.

    ReplyDelete
    Replies
    1. I usually do that too CC, I am not sure why I didn't this time, maybe I was running out.

      Delete
  6. I'm with you on loving crumble - so tasty and easy to make. I definitely ought to do it more often. The only crumbles we ever had when I was younger were apple or rhubarb. I can't imagine what my mum would say if I turned up with a mixed fruit crumble - I know it'd be delicious though!

    ReplyDelete
    Replies
    1. Hehe, my mum too probably, no actually my dad. My mum would probably love it.

      Delete
  7. I love crumbles Jacqueline and this look delicious!

    ReplyDelete
  8. Oh I so have to make this!I love crumbles and your fruit choices look so good :)Love rhubarb!!!

    ReplyDelete
  9. I have yet to make a crumble :)

    ReplyDelete
  10. What a crumble! these rainy days are long and boring for my young children; when the rain stops we go out to look at snails and collect blackberries which are perfect for a crumble!! I have been visiting the baby centre UK site where your Friday recipes are posted, I will leave a comment now.

    ReplyDelete
    Replies
    1. Thanks for visitng my baby centre posts and leaving a comment, I really appreciate it :)

      Delete
  11. I LOVE crumble - probably my favourite dessert. I always have to hide the rhubarb though as hubs says he doesn't like it.......men!!

    ReplyDelete
    Replies
    1. My hubby was the same, but I mixed it with strawberries and didn't tell him. He enjoyed it and now doesn't mind it so much. You have to be sneaky Beth :)

      Delete
  12. A lovely crumble recipe. It is always good to see what everyone else puts in this pudding. I love how it can reflect the seasons and works for pretty much any fruits. I love your mixture of rhubarb, raspberry & strawberry.........so summery :)x

    ReplyDelete
    Replies
    1. You are so right, it works all year round, with cream, custard or ice cream. Mmmmmmm!

      Delete
  13. what a terrific combination of fruits! i don't know who first decided to take a bite out of rhubarb, but i'm glad she did. :)

    ReplyDelete
  14. What a truly lovely crumble! I love the combo of rhubarb with berries!

    I love to serve hot Devon Ambrosia custard all over it! Double yum!

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x