Crunchy Rhubarb Crumble Pie

Here's summer's most delicious, naturally gluten-free crumble pie made with our full-bodied durramjöl and havremjöl! The topping gets a wonderfully caramel-like toffee flavour and a gloriously crisp crumble that really lets the fresh, tangy rhubarb shine. This is a flexible recipe that works just as well with traditional sugar as with alternative sweeteners from the pantry, so choose whichever you prefer to bake with.

The fantastic thing about this crunchy durra and oat crumble is that it goes with almost any fruit or berry, so you can easily vary the recipe with the season. Try making a classic rhubarb and strawberry pie by mixing half rhubarb and half strawberries, or make a luxurious "drottningpaj" with blueberries and raspberries during late summer. When autumn creeps in, simply swap the rhubarb for sliced Swedish apples and cinnamon, or soft peaches and plums that pair wonderfully with the toffee flavour in the topping.

Ingredients

Crumble dough

• 150 g butter (or plant-based block butter / 125 g coconut oil)
• 0.75 dl brown sugar (e.g. coconut sugar, muscovado sugar or raw cane sugar)
• 0.5 dl syrup (e.g. coconut syrup or light syrup)
• 0.5 tsk ground cardamom
• 2 dl da Carla Durramjöl
• 4.5 dl da Carla Havremjöl

Filling

500 g rhubarb (cut into approx. 2 cm pieces)

• 0.75 dl caster sugar (or an equivalent amount of alternative sweetener)
• 1 msk da Carla Tapiokastärkelse

Here's how

• Set the oven to 200 °C (top and bottom heat).
• Trim and cut the rhubarb. Mix the pieces with sugar (or alternative sweetener) and da Carla Tapiokastärkelse directly in an ovenproof dish (approx. 24–28 cm in diameter). The tapioca binds the rhubarb juice into a smooth, luxurious compote.
• Melt the butter in a saucepan. Remove the pan from the heat and stir in the brown sugar, syrup and ground cardamom.
• Add the durramjöl and havremjöl. Quickly stir together into a soft, almost slightly firm, porridge-like pie dough.
• Spread or dollop the dough evenly over the rhubarb. Slide into the middle of the oven for approx. 25 minutes, or until the topping has taken on a beautiful, golden toffee colour and turned lovely and bubbly at the edges. Let cool slightly before serving so that the delicious crumble sets properly.
• Serve with cream, ice cream or custard.