rhubarb & apple crumble

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Oh my, how I love crumbles, I made this gluten free version the other day and shared it with friends, everyone had a glow in their cheeks afterwards.

4 granny smith apples, peeled and cut into chunks
¼ cup water
½ bunch rhubarb, leaves removed, trimmed, washed and roughly chopped
1/3 cup stevia (or you could use sugar)

½ cup chestnut flour (you could also use almond/hazelnut meal or coconut flour)
90g, chopped unsalted butter (use coconut oil of your vegan)
1/4 cup stevia (or sugar)
¼ cup pecans
½ teaspoon cinnamon
1/2 teaspoon mixed spice
grated zest of one mandarin
a few drops of vanilla essence

Preheat the oven to moderate, 180°C. Lightly grease a medium ovenproof dish or 4 large ramekins. In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender.  Add the rhubarb and sugar. Simmer, stirring for 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into the dish or ramekins.

To make the crumble put the flour and butter in a food processor and blitz until the mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over the fruit and bake for 25-30 minutes, until golden and bubbly.


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