Rhubarb and Apple Crumble

May 3, 2016

Crumbles are so incredible – they’re simple, quick, sweet, fresh and satisfying- the ultimate combination. This Rhubarb and Apple Crumble is so delicious and springy, really healthy and fool-proof. Before making this for the first time, I had never cooked with rhubarb before – and it took a few tries to get the perfect level of sweetness and tartness – but it is really worth using. Whether it’s for breakfast on a weekend, afternoon tea, or as Sunday lunch dessert, set 40 minutes apart to make this and I promise you won’t be disappointed!

IMG_6800IMG_6858 (1)Apple and Rhubarb Crumble
Serves 8-10

For the fruit layer:
400 g of rhubarb (about 3-4 stalks)
3 apples
3 tbsp maple syrup
3 tbsp water
1 tsp cinnamon
Juice of half a lemon
For the crumble:
3 cups of oats
1/2 cup almond flour (double if not using seeds)
1/2 cup Punch Foods Cinnamon Spice Superseeds
3 tbsp coconut oil
3 tbsp maple syrup
Pinch of sea salt
To serve:
Coconut yoghurt
Vanilla Ice cream

Pre-heat your oven to 180˚C. Wash the rhubarb and peel the apples and chop into 1/2 inch pieces respectively. Place in saucepan with the maple syrup, water and cinnamon and cook on medium heat for about 10 minutes- or until the fruit is soft. In the meantime, make the crumble layer. Mix the oats, almond flour and seeds. Once combined, add in the coconut oil, maple syrup and sea salt and mix well. Place the cooked fruit in a casserole dish, top with the crumble layer and place in the oven. Bake for 15-17 minutes, but check after 10 or so, and cover with some aluminium foil if already browning and continue cooking. Serve warm with coconut yoghurt or ice cream!

Β©2016 Bowl of Comfort

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