Nothing warms the heart like a hot crumble with lashings of coconut ice cream. This rhubarb and apple crumble does the trick superbly.
This is SO simple to make and can spawn multiple variations depending on what fruit you have laying around. Swap out the apples for pears, swap out the rhubarb for nectarines.
All the ingredients I use in this recipe (and everything I make) is locally-produced organic as much as possible. We live in a world surrounded by toxic paints, chemicals, fumes so anything that goes into my body is free from chemical pesticides. Of course, organically grown produce is better for the farmers and the planet.
Please note I cannot be held responsible for dietary issues, burns or unsatisfactory results arising from this recipe. I have tried to be as accurate as I can with measurements, but feel free to add more or less ingredients according to taste.
Please let me know if you make this up and love it/hate it.
***Oxalic acid is found in rhubarb leaves. Do not eat the leaves as it will make you incredibly sick or cause death. Only use the stems.
FOR THE FILLING
- 5 medium/large apples
- 1 bunch of rhubarb
- 2 Tbsp or 30 ml lemon juice
- 2/3 cup coconut sugar
- 2 tsp ground cinnamon
- 1/4 cup fresh apple juice (or water)
- 1/2 tsp fresh grated ginger
- 1 pinch nutmeg
FOR THE TOPPING
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup coconut or cane sugar
- 1/2 cup muscovado or brown sugar
- 1/2 cup toasted museli or mixed unsalted nuts
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup melted coconut oil or non-dairy spread