These mini crumbles are bright, juicy, and perfectly balanced between sweet strawberries and tart rhubarb. AND they are vegan, gluten and grain-free and refined sugar free, without sacrificing an iota of flavor and texture. A lighter, refined take on the classic, with a gently sweetened seasonal combo and a tender, golden crumble topping. They are so cute too, in their little ramekins in lieu of a larger baking dish. They are a quick and easy little dessert or any time treat. Best served warm—with whipped cream, coconut cream, or a scoop of vanilla ice cream. I made these three times last week. My 11-year-old Roman can’t get enough of them. And I made them recently for a ladies night and everyone loved them.

These warming, comforting, and health-giving baked apples have been my go-to breakfast and snack for these last days of winter. They are so simple to make and have no added sugar. This recipe is an Ayurvedic recipe, so it is balancing for all three Doshas or constitutional types of Ayurveda, Pitta, Vata, and Kapha.