Apple Rhubarb Coconut Crumble
Enjoy the various medicinal properties of the rhubarb in this mouthwatering crumble. It's tangy, sweet, crunchy with a hint of cinnamon.
Ingredients
- 1 bunch 425g rhubarb, trimmed, cut into 2cm pieces (see note)
- 3 granny smith apples peeled, cored, thinly sliced
- 2 tablespoons maple syrup
- 1 teaspoon orange rind finely grated
- 2 tablespoons orange juice
- 3/4 cup spelt flour
- 1/2 cup rolled oats
- 1/4 cup shredded coconut
- 2/3 cup brown sugar
- 80 g coconut oil chilled, chopped
- Vegan ice cream or whipped coconut cream to serve
Instructions
- Preheat oven to 180C/160C fan-forced. Grease a 9 inch square ovenproof dish.
- Combine rhubarb, apple, maple syrup, orange rind and juice in a heavy based saucepan. Cook stirring occasionally 20 minutes or until fruit is just tender.
- Pour the apple rhubarb mixture into the prepared baking dish. Set aside.
- Meanwhile, combine flour and brown sugar in a large bowl. Add coconut oil. Using your fingertips, rub coconut oil into flour mixture until mixture resembles coarse breadcrumbs. Mix in oats and coconut shreds. Sprinkle the mixture over rhubarb and apple mixture.
- Bake, uncovered for 25 to 30 minutes or until crumble is golden brown.