Rhubarb, Raspberry & Apple Crumble
6 large stalks rhubarb, washed and chopped
23 apples, chopped
100 g raspberries, fresh or frozen
1 Juice of 1 lemon
6 tablespoon Natvia natural sweetener
2 tablespoon cornflour
0 Pinch of cinnamon
70 g rolled oats
50 g oat flour
50 g ground almonds
30 g Natvia natural sweetener
1 teaspoon cinnamon
60 g solid coconut oil
0 Pinch of salt
- Preheat the oven to 170 degrees C and lightly grease a deep pie/ceramic dish.
- Toss the prepared fruit in the lemon juice, Natvia and cornflour mix well then pour into the dish.
- Mix together the oats, oat flour, almonds, cinnamon, and Natvia in a bowl. Add the solid coconut oil then rub it into the dry ingredients to form a crumble. Add very small splashes of water and mix so little crumble clumps form.
- Sprinkle this all over the fruit to form a generous layer then bake in the oven for about 30 minutes until golden and bubbling. You may want to cover halfway through cooking with tin foil to prevent burning. Leave to cool a little then serve or once cooled. Enjoy!