vegetarian, vegan, gluten free, nut free, low GI, dairy free
There are not many things that evoke childhood happiness for me quite like a delicious Crumble! The crunchy, crumbly oat topping to compliment sweet, stewed fruit. Top that with a scoop of vanilla ice-cream or homemade custard and I’m in heaven. Except that is, those traumatic moments when I accidentally bit into a whole clove! No cloves here…
Now of course, this recipe series is about ‘healthy’ comfort foods, so I’ve modified the traditional recipe to be lower in sugar and omitted the custard or ice-cream in favour of plain yogurt, which is equally delicious!
Crumbles are great for using up leftover fruit and you can get creative with the combinations. Apple, pear, peach or even summer squash give delicious results. I highly recommend throwing in some berries or fresh cherries (after stewing the more substantial fruit and just before adding the crumble topping) for endless combinations! The other great thing about crumbles is that you don’t need to be too precise with measuring the ingredients. So long as the crumble topping sticks together a bit when mixed, you’ll achieve a crunchy topping. And feel free to taste the stew fruits and adjust the sweetener quantities to taste.
Rhubarb is a very tart fruit and the sweetener quantity in this recipe allows for this. You will probably want to reduce the amount of sweetener you use for different fruits.
In this recipe I’ve used a stevia/erythritol granulated sweetener. These are natural sweeteners that are readily available in supermarkets and do not affect our blood sugar levels, unlike sugar. However, feel free to substitute this for honey or maple syrup if you prefer. Honey and maple syrup do affect our blood sugar levels but are a bit healthier than refined sugar because of the vitamins and minerals they provide.
My kids request this recipe at least twice a week, and it’s so simple to make I’m happy to oblige!
Now for the recipe…
Rhubarb & Apple Crumble
Prep Time: 10 mins
Cook Time: 30 mins
8 stalks rhubarb
2 red apples
1/4 cup natural sweetener, granulated (I use stevia/erythritol mix. Honey or maple syrup would also work in the same quanities)
1/8 cup water
3/4 cup organic oats (check for gluten if GF)
1/2 cup ground almonds or coconut flour
2 tbsp milled flaxseed (optional)
2.5 tbsp unsalted butter or coconut oil
2 tbsp coconut sugar or raw sugar
1 tsp vanilla essence or 1/2 vanilla pod seeds
Greek yogurt or coconut yogurt to serve
- Preheat oven to 350 F / 180 C / gas mark 4.
- Peel and roughly dice the Apple. Trim the ends of rhubarb and cut into 1/2 inch pieces.
- Heat a saucepan on the hob over a medium-high heat. Add the rhubarb, Apple, water, sweetener & vanilla.
- Simmer until the rhubarb has broken down, around 10 minutes.
- Meanwhile, combine the remaining ingredients in a mixing bowl. Use your fingers to work in the butter/coconut oil until it is well combined.
- In an approx. 8’’x 8’’ baking dish. Spoon the rhubarb mix into the bottom, smooth with a spatula.
- Add the oat mix on top and smooth. Bake for 20 minutes.
- Serve with a couple of heaped tbsp of coconut yogurt or Greek yogurt.Can also be eaten cold.
What’s your favourite fruit crumble? What did you think of this recipe? Let me know in the comments!