Summer Berry Crumble

Crumble was the place where Livia’s Kitchen started and now that it’s getting warmer we thought you’d all enjoy a summer crumble recipe! It’s got a rhubarb and strawberry compote centre that is super fresh with some added lime zest. I topped it with lots of crunchy vanilla crumble and served it with a scoop of my favourite vanilla ice-cream. Each mouthful is a delight, with the tangy taste of the fruit hitting you first, followed by a crunchy bite of warm oat crumble and finally you get the refreshing finish of lime and vanilla. This crumble is a crowd pleaser for a summer dinner party desert or a refreshing morning breakfast. I look forward to seeing your choices of toppings.

Do you like crumble as much as I do? Then you need to try my Blueberry & Blackberry Crumble and my Raspberry Jam Crumble Bars

My lovely crumble dish is from Le Creuset

Don't forget to tag me in your beautiful recreations #LiviasKitchen

Let me know what you think of this crumble in the comments below!

SaveSave SaveSave SaveSave SaveSave SaveSave

Prep: 50 minutes

Cook: 40 minutes

Total: 1 hour & 30 minutes



    Rhubarb & strawberry compote

  • 400g rhubarb,15ml water (1 tbsp),400g strawberries,60ml maple syrup (1/4 cup),The zest of 1 lime,Optional: a few drops of beetroot concentrate for colour
  • Crumble topping

  • 83g coconut oil (1/3 cup + 1 tbsp),190ml maple syrup (3/4 cup),1 1/2 tsp vanilla powder,140g porridge oats (1 1/2 cups),80g oat flour (3/4 cup),A big pinch of salt


  • Makes 10 portions.

  • Pre-heat your oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Cut your rhubarb into 1cm thick pieces. Put them in a pan together with your water and bring to a boil on a medium to high heat, stirring occasionally.

  • Snip of the top of your strawberries and cut them into quarters.

  • When your rhubarb has broken down into a sauce add the maple syrup and mix. Leave it to boil for a little while longer.

  • When a lot of the liquid has evaporated from the rhubarb mix (takes about 25 minutes from when you put them in the pan) add the strawberries. Carry on boiling for 5 minutes and take off the heat.

  • Add the lime zest and beetroot concentrate (optional) and give it a stir. Pour it into your crumble dish (18cm x 26cm).

  • Make the crumble by melting the coconut oil on a low heat. Add the maple syrup and vanilla powder and mix.

  • Add the oats, oat flour and salt and mix everything.

  • Sprinkle your crumble evenly on top of the compote.

  • Bake for 40 minutes and take it out to let it cool for 5-10 minutes.

  • Enjoy the crumble warm straight from the oven or when it has cooled down. It's best when it's fresh but can be stored for 3-5 days in an airtight container in the fridge. Take it out 10 minutes before serving or re-heat it if you prefer it warm.

You May Also Like


Coconut Truffle Bars


Peanut Butter Berry Jam Cups


Caramel Almond Swirl Blondies


Caramel Almond Swirl Rocky Road

Share your creations on Instagram and tag @livias.