This super easy, lightly spiced crumble is a family favourite all year round!
This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert.
75g Butter or Nutalex
100g coconut sugar
2 vanilla pods, seeds scraped out
3 apples peeled and chopped or tinned apples
600g rhubarb, cut into even chunks
100g stem ginger, finely chopped
Lactose free Cream or Coconut Yoghurt sprinkled with ground ginger, to serve
For the topping
200g plain Gluten free flour or Almond Meal
100g cold butter or Nutalex, diced
85g Quinoa oats or GF oats
85g Coconut Sugar
50g shelled pistachios, chopped.
50g flaked almonds
85g shredded coconut
Heat oven to 180C/160C fan forced. First, make the topping. In a bowl, rub the flour or meal and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats, nuts, coconut and sugar, and stir with a wooden spoon to form a coarse crumble.
Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the cream of your choice.
Apple & Rhubarb, Pear & Rhubarb, Berry, Apple & Rhubarb (Use frozen mixed berries)
If you don’t like ginger opt for zest of an orange & ½ an orange squeezed. If you want a low sugar option swap the sugar for rice malt syrup or maple syrup.