Rhubarb and Apple Crumble ( Grain-Free)
Serves: 6 portions
  • 3 rhubarb stalks ( about 350g), peeled and cut into 2-3cm length
  • 3 apples, peeled and sliced
  • juice of ½ lemon
  • 3 tbsp rapadura sugar
  • For the crumble:
  • 100g ground almonds (1 cup)
  • 75g desiccated coconut (1 cup)
  • 3 tbsp rapadura sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 4 tbsp of coconut oil at room temperature (about 60g)
  • 35g sunflower seeds (1/4 cup)
  • 35g pumpkin seeds (1/4 cup)
  1. Preheat the oven to 180°C (160°C fan)
  2. Prepare 9" square baking dish.
  3. Peel and slice rhubarb and apples and place into a pot with lemon juice and sugar and gently warm up to soften the fruit on the stove for 5 min.
  4. To make crumble put the ground almonds, coconut, sugar, cinnamon, salt and coconut oil into a large bowl and with your hands mix well together.
  5. Add the seeds at the end and mix in.
  6. Place the soften fruit onto bottom of your baking dish and evenly top with the crumble mix.
  7. Bake for about 25 min or until golden brown.
  8. Leave to cool down for 10 min and serve warm with coconut cream, greek yoghurt or traditionally with custard.
  9. Enjoy!
You can replace the coconut oil with 60g of butter at room temperature.
Recipe by Nirvana Cakery at https://nirvanacakery.com/rhubarb-and-apple-crumble-grain-free/