Updated: Oct 27, 2022
Hot crumble on a cold day for breakfast, why not I say !. This gluten free Rhubarb & Apple crumble is delicious. Add lots of fresh berries and yoghurt to serve and you have a wholesome breakfast with a little zing. Warming, cosy and delicious at any time of the day. The crunchy Almonds take this crumble to a whole new level of yum and the coconut flakes in the crumble give it a 'special something' feel. You can spice the crumble up with some ginger and cinnamon to taste too. A bit of tart sweetness mix.
2 large (about 400g) Granny Smith apples, peeled, cut into 2cm pieces 200g rhubarb, coarsely chopped (basically a big bunch will do)
1 tbsp coconut sugar
1 tbsp lemon or lime juice (of course I used lime)
1 cinnamon stick
2 tbsp coconut sugar
2 tbsp almond meal
2 tbsp shredded coconut
1 tbsp brown rice flour
1 tbsp buckwheat flour
ginger 1/3 teaspoon or whatever you like.
5 tsp solid coconut oil/ or butter
2 tbsp flaked almonds Maple syrup or honey & natural yoghurt and fresh fruit to serve
Preheat oven to 180C/160C fan forced.
Place the apple, rhubarb, sugar and lemon/lime juice in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Cover and cook, stirring occasionally, for 8 minutes or until apple is starting to soften. Transfer to a smallish baking dish. Set aside to cool for 5 minutes.
Meanwhile, for the crumble mixture, combine the coconut sugar, almond meal, shredded coconut, rice flour, buckwheat flour and mixed spice in a small bowl. Add the coconut oil and use your fingertips to rub into the coconut mixture until mixture resembles coarse breadcrumbs. Stir in the flaked almonds. Sprinkle crumble over the apple mixture. Add extra Almonds on the top Bake for 20-25 minutes or until golden. Serve with fruits of choice like some berries and yoghurt.