Strawberry Rhubarb or Apple Pluot Crumble

My grandma’s favorite flavor combination was strawberry rhubarb, so this one is for her.

You can also make this crumble with apples and pluots, peaches and blueberries, or any fruit combinations you’re curious to try.

It’s easy to put together for an elegant and delicious dessert!

I made this as part of the showstopper challenge from the great British bake-off, season 1, episode 4 (pudding week!)

The task was to make 3 kinds of pudding: bread, crumble, and suet. I changed the suet pudding to a steamed pudding because suet is gross. All the recipes will be posted here if you want to give them a try.

Great British Bakeoff Vegan: Season 1, Episode 4, Showstopper


Fruit layer

  • 3 apples or 1 bunch rhubarb, chopped
  • 2 pluots or 1/2 pound strawberries, chopped
  • ¼ cup coconut sugar
  • 1 Tbsp cornstarch
  • 1 tsp vanilla

Crumble topping

  • ¾ cup vegan butter or margarine
  • ¾ cup coconut sugar
  • 1 cup whole wheat or any other kind of flour
  • 1 cup oats


Mix all the fruit layer ingredients together and spread them into a greased 8×8″ pan.

Mix all the crumble topping ingredients together and sprinkle the mixture evenly over top of the fruit layer.

Press down firmly to seal the fruit in and get a nice crunchy top layer.

Bake at 350F for 45 minutes, until the edges are brown and the sauce starts to bubble.

Cool for 5 minutes, then enjoy warm with a glass of plant-based milk or a scoop of non-dairy ice cream!


For today’s inspiration, here’s something my British Grandma used to tell me in hard times:

“Life gives you challenges in proportion to your strength.”

If times get tough, we get stronger to meet them.Wishing you an extra dose of strength today, whatever you’re experiencing.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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