This healthy take on apple rhubarb crumble is perfect served warm on these cold autumn nights. The addition of cinnamon and vanilla fill the entire house with a deliciously sweet and cosy aroma. Serve with a dollop of Greek yoghurt to take this dessert to breakfast time.
What makes this recipe healthy?
The oats in this crumble have many beneficial properties: they are a wholegrain; provide a source of protein, are high in fibre; low in sodium and minimally processed.
The fibre in oats is insoluble, which means it passes through our digestive system without being absorbed, helping to maintain a healthy digestive system. Oats are also rich in a special type of naturally occurring soluble fibre, called beta glucan, which helps to reduce cholesterol re-absorption, a winner for good heart health.
The filling also packs a nutritious punch. Rhubarb is rich in several B-complex vitamins, dietary fibre, Vitamin A, K calcium and antioxidants that make it ideal for keeping our bodies in tip top condition.
The apples are high in two types of fibre, soluble and insoluble, which aids a healthy digestive system. The soluble fibre in apples, pectin, attracts water and forms a gel, which slows down digestion, helps to lower cholesterol, stabilises blood sugar levels and controls hunger.
- 1 bunch rhubarb, trimmed and chopped
- 3-4 apples (I red apples but you can use any you like), peeled, cored and chopped
- Zest from 1 orange
- 1 cup 100% apple juice (no added sugar – I used Nudie brand)
- ¼ cup coconut sugar
- 2 cups rolled oats
- ¾ cup coconut flakes (or desiccated)
- ¾ cup raw macadamia nuts, chopped roughly
- 1 teaspoon organic vanilla essence
- 1 teaspoon ground cinnamon
- 3 tablespoons organic maple syrup
- 3 tablespoons organic coconut oil
- Preheat the oven to 180 degrees (fan forced).
- To make the filling, combine the chopped rhubarb, apples, apple juice, coconut sugar and orange zest in a large saucepan.
- Cook on medium heat for 5-10 minutes, stirring until just tender. Transfer the filling to a suitable sized and oiled baking dish.
- To make the crumble, combine the oats, coconut flakes, macadamia nuts, vanilla, cinnamon, maple syrup and coconut oil in a mixing bowl. Stir until well combined. If you prefer a smoother crumble, you can place all these ingredients in a food processor and pulse for a few seconds or until mixture is combined and nice and crumbly.
- Spoon the crumble mixture over the top of the apple and rhubarb filling ensuring that no filling is visible.
- Bake for 25-30 minutes or until the crumble is deliciously golden.
- Serve warm with your choice of yoghurt, ice-cream or sorbet.
- Enjoy x