RHUBARB AND APPLE CRUMBLE
Rhubarb crumble is the classic comfort food pudding, perfect for warming your guests up for spring garden dinners! Paired with apple and orange, bringing freshness to the dish, whilst the cinnamon makes you feel all cosy inside! This pudding really does make the most of this seasonal ingredient.
This pudding has the perfect fruit to crumble topping ratio and the pre-bake of the fruit in the oven prior to adding the crumble layer, ensures that the topping doesn’t go soggy and it has that delicious crunch that we are all longing for!
Also quick fun fact, rhubarb is commonly referred to as a fruit, when in fact its a vegetable!
Serves: 4
Time to create: 45-50 minutes
Ingredients
Filling:
450g rhubarb (cut into 3cm chunks)
1 apple (diced into 2cm cubes - skin left on)
Juice of 1/2 orange
1/2 tsp vanilla essence
2 tbsp coconut sugar
Topping:
30g oat flour (blend 30g of oats to a flour consistency)
70g oats
50g ground almonds
20g mixed seeds
1 tsp ground cinnamon
50g coconut oil (melted)
25g date nectar (or maple syrup)
A handful of crushed pecans
Method
Pre-heat the oven to 180C, fan setting.
Place the topping ingredients into a baking dish and mix together.
Place all of the topping ingredients (minus the pecans) into bowl and mix together.
Place the baking dish into the oven for 15 minutes.
Take the baking dish out of the oven and evenly cover the fruit in the crumble topping. Sprinkle over the pecans.
Place back in the oven for a further 15-20 minutes (until the topping goes a golden colour and you can see the fruit starting to bubble through.
Leave to cool for 5 minutes before serving.
Top Tip: Delicious with coconut yogurt or ice cream!
