Apple Rhubarb Crumble

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


  1. Preheat the oven to 180 degrees (fan forced).
  2. To make the filling, combine the chopped rhubarb, apples, apple juice, coconut sugar and orange zest in a large saucepan.
  3. Cook on medium heat for 5-10 minutes, stirring until just tender. Transfer the filling to a suitable sized and oiled baking dish.
  4. 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.
  5. Spoon the crumble mixture over the top of the apple and rhubarb filling ensuring that no filling is visible.
  6. Bake for 25-30 minutes or until the crumble is deliciously golden.
  7. Serve warm with your choice of yoghurt, ice-cream or sorbet.
  8. Enjoy x

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