There is nothing more wintery than an apple and rhubarb crumble for dessert. This one is gluten-free.
Ingredients
2 large (about 400g) Granny Smith apples, peeled, cut into 2cm pieces
200g rhubarb, coarsely chopped
1 tbsp coconut sugar
1 tbsp lemon juice
No-fat Greek yoghurt, to serve
Honey, to serve
Crumble mixture
2 tbsp coconut sugar
2 tbsp almond meal
2 tbsp shredded coconut
1 tbsp brown rice flour
1 tbsp buckwheat flour
1/2 tsp mixed spice
5 tsp solid coconut oil
2 tbsp flaked almonds
Directions
Step 1
Preheat oven to 180C/160C fan forced. Place the apple, rhubarb, sugar and lemon juice in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Cover and cook, stirring occasionally, for 8 minutes or until apple is starting to soften. Transfer to a 1L (4 cup) baking dish. Set aside to cool for 5 minutes.
Step 2
Meanwhile, for the crumble mixture, combine the coconut sugar, almond meal, shredded coconut, rice flour, buckwheat flour and mixed spice in a small bowl. Add the coconut oil and use your fingertips to rub into the coconut mixture until mixture resembles coarse breadcrumbs. Stir in the flaked almonds. Sprinkle crumble over the apple mixture. Bake for 20-25 minutes or until golden.
Step 3
Cool for 10 minutes. Top with a dollop of yoghurt and drizzle with honey.
