This crumble started out life years ago as the dessert for a friend who couldn’t eat sugar, gluten or milk; but it didn’t take long to become our easy-to-make dessert of choice.
The tartness of the rhubarb is offset by the sweetness of the apple: older apples are better for this. Sometimes we throw in a handful of raisins if I think the apples aren’t quite enough, but mostly they’re not needed. The crumb is a mixture of oats, coconut, honey and olive oil, whizzed in the food processor for just a few seconds. You can also substitute crushed walnuts for some of the oats if you want a slightly richer flavour.
If you’re into calculating the gylcemic index of everything, then this comes out as fairly low since you use so very little honey. If you use yellow box honey (which we do because we really like it), then you’re even better off.
Super healthy apple-rhubarb crumble
- 2 cups of diced apple
- 2 cups of rhubarb
- 2 cups of oats
- 1 cup of coconut
- 2 tablepoons of olive oil
- 2 tablespoons of honey
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- handful of raisins (optional)
- Prepare the filling: Wash and dice the rhubarb, then cook until it’s soft. Finely chop the apple and cook that too. See notes for how we do that in our microwave.
- Prepare the crumble: Mix the oats and coconut together with the cinnamon and nutmeg. Stir in the olive oil and mix well. Add the honey last by drizzling it over the mix. This step is really easy if you just toss it all in the food processor and whiz it for a few seconds, until the crumble forms.
- Assemble the dessert: pout the cooked rhubarb and apple into a 1-litre dish, then top with the crumble. Save any excess topping for another day. It stores quite well in the freezer.
- Bake in a 180 degree C oven (350F) for 15-30 minutes, until the crumble is nicely browned.
The easiest way to cook the rhubarb and apple is to microwave the rhubarb on high for 5 minutes, then add the apple and microwave that (with the rhubarb still in the bowl) on high for another 5 minutes. It will look something like this when it’s done:
If there’s too much moisture in the cooked apple and rhubarb, then just microwave it for another few minutes without a cover to cook out some moisture. You can do all this in a saucepan on the stovetop too, if you want.
You can pop the crumble in the oven to cook while you’re eating dinner. The final result is too good, and the leftovers make a great breakfast.