Saturday, 30 June 2018

Apple and rhubarb crumble

As we are in the middle of Tassie's winter, it has been the perfect time to create some comforting desserts. Over the past couple of months, we have been receiving a fruit and vegetable delivery box from some local farmers, and last week's box included a bunch of rhubarb and some apples, so I decided to throw together an apple and rhubarb crumble. I have substituted some of the traditional ingredients like butter, flour and brown sugar with some healthier alternatives, such as coconut oil,  almond meal and coconut sugar in the recipe below.

You'll need:

  • 200g almond meal
  • 200g oats
  • 50g coconut sugar
  • 50g maple syrup
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons cinnamon
  • 1 bunch of rhubarb, sliced
  • 5 apples, cored and diced
  • 1 tablespoon additional maple syrup

1. Preheat the oven to 180 degrees celcius, then place the almond meal, oats, coconut sugar and cinnamon in a bowl, and mix together with the coconut oil and maple syrup.

2. Place the rhubarb and apple in a saucepan with the additional maple syrup and about a cup of water, bring to the boil and cook until the fruit is tender (about 10-15 minutes).

3. Pour the fruit mixture into a baking dish and top with the crumble mixture, then bake in the oven for 30 minutes.

4. Serve with vanilla ice cream (or yoghurt if you want to be a bit healthier, but let's be honest, crumble is not crumble without ice cream).

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