Coconut Quinoa Crumble With Summer Fruits

The beauty about this comforting crumble recipe is that you can make it with so many different fruits and topping variations. Try swapping the fruits in this recipe to whatever is in season or available to you. Topped with a beautiful, golden quinoa and oat crumble, this will become a family favorite!​

Why it's so good for you:

Rhubarb is super high in vitamins C; K and packed with antioxidants and dietary fiber. Studies have found that rhubarb fiber can even help lower cholesterol. This tangy fruit is so beautiful when roasted in a dish like this.



(use organic where possible)

  • 6 rhubarb stems, roughly chopped
  • 1 apple, cored and chopped
  • 1 cup fresh or frozen berries (mixed or choose your favorite)
  • 1/2 orange, juiced
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup



(use organic where possible)

  • 10 medjool dates, pitted
  • 6 tbsp coconut oil
  • 1 cup shredded coconut
  • 1 pinch sea salt
  • 1/2 cup rolled oats
  • 1 cup rolled quinoa flakes
  • Coconut yogurt (optional)


  1. Preheat the oven to 350°F (180°C).
  2. Roughly chop the rhubarb and apple. Then, add these to your baking dish along with the berries.
  3. Drizzle with fresh orange juice, vanilla extract, and maple syrup and toss to mix together.
  4. Set aside while you make the crumble topping.
  5. Mix quinoa flakes, shredded coconut, rolled oats and salt in a bowl.
  6. Chop the dates finely and add to the crumble mixture.
  7. Add the coconut oil, shredded coconut, salt, oats and quinoa flakes. 
  8. Mix together until crumble is formed.
  9. Spread crumble evenly on top of the fruit mix.
  10. Place in the oven and bake for 30 minutes.
  11. Best enjoyed warm, fresh out of the oven, with a dollop of coconut yogurt!
Featuring: Rachel Morrow
Audio Languages: English
Subtitles: English