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Crumble with ice cream & mint


1h 30min





About the Recipe

love you.

My inspiration for this dessert came from a few things. Firstly, I really wanted to stay purple for the month of June to advocate for Alzheimer's and Brains Awareness Month. So I started looking through all the purple veggies and fruits that Mother Earth and scientists have to offer. Secondly, thanks to @HungryHarvest I received an amazing delivery of misfit plums. Thank you. But I think the dairy- free red bean ice creams that actually have a beautiful pastel purple color seal the deal.

I first learned about crumble about a year after I emigrated to the United States. I was invited to my moms friends house and she served an amazing cherry crumble. I was in love at the first taste. Since then it is my go to dessert and I even taught my mom how to make it (and she is the best chef I ever known). What I love about all desserts is simplicity and the feel of the countryside. This crumble definitely delivers on both thanks to tartness of rhubarb and the fact that it is not overwhelmingly sweet. If you not a fan of plums or rhubarb, do not worry - this is the most versatile recipe- you can mix and mingle almost any fruits as you wish.

My version of the crumble is gluten-free, for all my family members that do not eat it (in Poland or in Australia), but of course you can make it with all- purpose flour. I think that swapping it into the gluten-free version makes it just as tasty if not better.



2,5 cup of rhubarb (sliced)

2,5 cup of plums (sliced)

1 tsp cinnamon

1/2 cup of sugar

1/2 tsp of vanilla

1 tbsp of gluten- free flour

5-10 blueberries


1 cup of brown sugar

1 tsp of vanilla with cardamon

3/4 flour (gluten free)

1/2 tsp cinnamon

1/2 cold butter

1 1/2 old fashion oats

1/4 salt


favorite ice creams (for this recipe I used dairy-free red bean ice cream)

3-4 leaves of mint


Step 1

Preheat the oven 350F (180C).
Thinly sliced the plums and the rhubarb. Put them in a bowl, add 1 tsp cinnamon, 1/2 cup of sugar, 1/2 tsp of vanilla, 1 tbsp of gluten- free flour. Gently, mix everything together and set a side.

Step 2

In a second bowl, mix together brown sugar, oat meals, gluten free flour, the rest of cinnamon, salt, butter and vanilla sugar with cardamon.

Step 3

Place the fruit mixture in the heat resistant dish, add blueberries, top it with the crumble mixture. Put it in the oven for about 50 min- 1h (until the crust will be golden brown and crunchy, and you will see bubbles from the fruits).

Step 4

After you take it out of the oven, wait until it is warm, slice a piece. On top put a scoop of you favorite ice cream, and top it all up with some mint.


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