Rhubarb, Raspberry & Apple Crumble
Recipe by Pamella Higgins
Crumble's are one of our favourite dessert treats and this Rhubarb, Raspberry, and Apple Crumble continues to prove that point. With rolled oats baked into some of the most delicious fruits to bake with - rhubarb, raspberries and apples - this dessert is an absolute delight and perfect for those cooler nights in!
Ingredients
For the fruit
- 6 large stalks rhubarb, washed and chopped
- 23 apples, chopped
- 100g raspberries, fresh or frozen
- Juice of 1 lemon
- 6 tablespoons Natvia natural sweetener
- 2 tablespoons cornflour
- Pinch of cinnamon
For the crumble topping
- 70g rolled oats
- 50g oat flour
- 50g ground almonds
- 30g Natvia natural sweetener
- 1 teaspoon cinnamon
- 60g solid coconut oil
- Pinch of salt
Method
- 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!
Keep any remaining crumble - covered, in the fridge - for up to 3 days.
