So I really don’t need to keep expressing my love for anything that goes with whipped cream but did you know how amazing apple crumble is with whipped cream!? The best!
Whenever I am craving a dessert and especially in winter, apple crumble is my go-to because it is easy to make, you can change-up the ingredients and you can also make it healthier.
With it being super cold lately, I wanted to add in some rhubarb to the mix and make this crumble even more delicious. I have kept this recipe totally refined-sugar free and also wheat free. It is also dairy free (minus the whipped cream of course!).
Do be aware that it is not AS sweet as a normal crumble but it is just sweet enough and with a little dollop of cream on top, it’s perfect!
Enjoy
Healthy Apple & Rhubarb Crumble
Ingredients:
Filling:
4 medium-sized granny-smith apples
1 x bunch of rhubarb
2 Tbsp of maple syrup
1 teaspoon orange rind, finely grated
2 tablespoons orange juice
For Crumble:
1 1/2 cups of almond meal
1/4 cup of slivered or flaked almonds
1/2 cup of oats
3 Tbsps of pure maple syrup (or rice malt syrup for fructose free)
3 tbsp of melted coconut oil
1 Tbsp of cinnamon (use less if you’re not an avid cinnamon fan like myself)
Pinch of salt
Method:
1. Preheat oven to 180 C and lightly grease a baking dish.
2. Peel, core and thinly slice apples. Trim and chop rhubarb in to 2cm pieces. Combine rhubarb, apple, maple syrup, orange rind and juice in prepared dish. Bake in the oven covered, stirring once, for 30 minutes or until fruit is just tender. Remove from oven.
3. Meanwhile, in a separate bowl mix together remaining ingredients for crumble. Sprinkle over warm fruit.
4. Bake for about 30 minutes or until topping is golden and fruit is bubbling. Allow crumble to cool slightly before serving.
5. Whip up some cream with a dash of vanilla extract or icing sugar and serve with crumble (or for those who are dairy free, you can try coconut whipped cream!)
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