This delightful twist on the traditional Apple and Berry Crumble replaces berries with rhubarb, offering a tart flavour that complements the sweetness of the apples. It’s simple to make and perfect for a comforting treat.
Takes 1 hourhour
Serves 6
Ingredients
Fruit Mixture
1.4kg of apples (3.1 lbs)
400g of rhubarb, trimmed (14 oz)
8tbsp water (1/2 cup)
2tbspmaple syrup or brown sugar (1 oz )
2tspcinnamon
Crumble Topping
150gOats (gluten-free if necessary) (5.3 oz oats)
100gground almonds (3.5 oz )
3tbsppumpkin seeds
3tbspsunflower seeds
30gdesiccated coconut (1 oz )
100gplant-based butter or coconut oil (3.5 oz )
90gbrown sugar (3.2 oz )
Instructions
Instructions
Preheat the Oven: Preheat your oven to 170°C (338°F) with the fan setting.
Prepare the Fruit: Wash and chop apples into bite-sized pieces. Wash and cut rhubarb into 2cm pieces.
Stew the Fruit: Combine the chopped apples, rhubarb, 8 tbsp water, 2 tbsp maple syrup (or brown sugar), and 2 tsp cinnamon in a medium pot. Bring to a boil, then cover with a lid, reduce the heat, and simmer for about 20 minutes, or until the fruit is tender but still holds its shape, stirring occasionally.
Prepare Crumble Topping: In a separate bowl, mix together oats, ground almonds, pumpkin seeds, sunflower seeds, and desiccated coconut. Melt the plant-based butter or coconut oil and allow it to cool slightly, then mix into the dry ingredients along with the brown sugar or coconut sugar until well combined.
Assemble the Crumble: Transfer the stewed fruit into an ovenproof dish, spreading it out evenly. Evenly sprinkle the crumble topping over the fruit.
Bake the Crumble: Place the dish in the preheated oven and bake for 20 minutes, or until the topping is golden and the fruit is bubbling.
Serve: Best enjoyed warm with a scoop of vegan double cream or vegan vanilla ice cream.
Notes
Serve: Best enjoyed warm with a scoop of vegan double cream or vegan vanilla ice cream.
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