Air Fryer Rhubarb & Strawberry Crumble

Thu, 16 April 2026

Air Fryer Rhubarb & Strawberry Crumble

Ingredients: Serves 3-4

For the filling:

· 350g rhubarb (5–7 medium stalks)

· 150g strawberries

· 1 tbsp coconut sugar

· 1 tbsp chicory root syrup or honey

· 1 tsp cornflour

· Squeeze of fresh orange or lemon juice

For the crumble:

· 60g oats

· 40g spelt flour

· 1 tbsp flaxseed

· 1 tsp cinnamon

· 1 tbsp chicory root syrup or honey

· 2 tbsp melted butter

To serve:

· Custard, ice cream or fresh cream.

Method:

· Wash the rhubarb, remove the leaves and ends and chop into small pieces.

· Wash the strawberries, remove the stalks and cut in half.

· Mix the rhubarb and strawberries with the coconut sugar, chicory root syrup, orange juice and cornflour. Let sit for 5 minutes.

· Spoon into your silicone insert, filling no more than two-thirds full, and air fry at 170c for 6-8 minutes.

· Mix all topping ingredients together until you get a chunky crumble.

· Scatter over the fruit, until covered.

· Air fry at 170°C for approx. 20 minutes, until bubbling and golden.

· Finish at 190°C for 3–5 minutes for extra crispness.

· Serve warm with custard, ice cream or fresh cream.