Apple and rhubarb crumble/crisp

I am thrilled to have created a dairy free, gluten free dessert that tastes this good! With leftover topping in the freezer, preparing a dessert now only takes a couple of minutes (plus baking).

Note that rhubarb is rated 1 on the MCAS list I work from which indicates only eating it sometimes and in small amounts. It also notes that it is often well tolerated but also controversial. I am OK with it but best to replace it with another fruit if unsure. Ginger is also a number 1 so feel free to leave that out if required. 

Hot tips

🔥Make this as per the instructions and freeze the leftovers OR make a whole batch of the topping and bake a single serve at a time with your fruit of choice, freezing the rest. Spread the topping crumbs flat in a large ziplock to ensure it doesn't clump together. Once frozen it should remain as crumbs.

🔥The coconut oil can be melted or not. If melted, it will bring everything together in one piece which can be crumbled into bits. If oil is left solid, blend the mixture well until you can take a handful and squeeze it into a ball that holds together. You might need to rub out a few lumps with your hands. Do not melt the oil if you intend to freeze some for another day.

🔥Use any (safe) fruit you like! I have not yet found a fruit that does not work in a crumble/crisp

FRUIT (Serves 4-6)

320g/11.3oz (after trimming) rhubarb (about 1 bunch)

3 Granny Smith apples

50ml Maple syrup

 

CRUMBLE TOPPING

150g/5.3oz rolled oats (GF if required)

75g/2.6oz tapioca flour

1 tsp ground ginger (optional)

1 tbsp desiccated coconut

90g/3.2oz raw sugar

115g/4oz coconut oil

1tbsp Maple syrup

1. Trim leaves from rhubarb and discard. Chop stalks into 1cm/half inch pieces

2. Core apples and cut into a 1cm/half inch dice 

3. Mix fruit together in an oven proof dish with the Maple Syrup and spread evenly

4. For the topping - first blitz oats into a powder

5. Put all dry ingredients in the bowl of a stand mixer or a large bowl and combine well

6. Add coconut oil and Maple syrup and mix until well combined (see hot tips!)

7. Crumble topping over fruit in very small pieces, making sure all of the fruit is covered

8. Bake at 200°C/390°F for 30 minutes (or 15 minutes if making a single serve)

Enjoy ❤️