So is it possible to make a Healthy Apple Rhubarb Crumble?
It’s that time of year when apple and pear trees are dangling their precious fruit. And you can still find rhubarb growing in the odd backyard. These ingredients are one of my favourite to bake with, apple and rhubarb crumble being my favourite and standby dessert. I tried today to make a variation of this favourite dessert by making a healthy apple and rhubarb crumble. And yes, it’s possible and yes it tastes really good! This version is also great for non-dairy and gluten free eaters.
What’s fantastic about this dish was that I made it from fresh apples and rhubarb from my brother’s garden. There is something completely wholesome and fulfilling about baking with fruit that you’ve picked with your own bare hands. There’s this real honest connection with mother nature and I just love that. Only problem is that I now have a huge box of apples that I need make use of. So look out for some more apple featured recipes!
I found this recipe, Super Healthy Apple-Rhubarb Crumble and it turned out really well. I’ve now tried serving it with low fat vanilla yogurt and vanilla ice cream, both taste great and provide a low fat or yummy ‘I don’t care’ option. There’s no dairy in this recipe for those dairy intolerant individuals. And for a gluten free option use gluten free oats.
I’ve shared the recipe below, I hope you enjoy it as much as I did.
2 cups of diced apple
2 cups of rhubarb
2 cups of oats
1 cup of coconut
2 tablepoons of olive oil
2 tablespoons of honey
1 teaspoon of cinnamon
½ teaspoon of nutmeg
handful of raisins (optional)
Prepare the filling: Wash and dice the rhubarb, then cook until it’s soft. Finely chop the apple and cook that too.
*The easiest way to cook the rhubarb and apple is to microwave the rhubarb on high for 5 minutes, then add the apple and microwave that (with the rhubarb still in the bowl) on high for another 5 minutes. It will look something like the below picture when it’s done.
Prepare the crumble: Mix the oats and coconut together with the cinnamon and nutmeg. Stir in the olive oil and mix well. Add the honey last by drizzling it over the mix. This step is really easy if you just toss it all in the food processor and whiz it for a few seconds, until the crumble forms.
Assemble the dessert: pout the cooked rhubarb and apple into a 1-litre dish, then top with the crumble. Save any excess topping for another day. It stores quite well in the freezer.
Bake in a 180 degree C oven (350F) for 15-30 minutes, until the crumble is nicely browned.
Serve with ice cream or low fat yogurt or anything of your choice and enjoy!