A fruity dessert with just the right amount of tang and sweetness. The crumb has been pared back ever so slightly to allow the filling to take centre stage; celebrating seasonal goodness. Serve warm with a side of ice cream or custard.

Raw fruit crumble alongside coconut sugar and flour.
Fresh rhubarb and green apples on a wooden board



4 apples
1 bunch rhubarb
1 tablespoon lemon juice
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 teaspoon vanilla extract
1/2 tablespoon corn starch

Peel the apples and slice thinly. Slice the rhubarb into 3 cm long stalks. Layer the fruit in a baking dish. In a small bowl combine the lemon juice, maple syrup, cinnamon, nutmeg, vanilla and corn starch. Pour the mixture over the fruit in the dish, stirring so the fruit gets coated evenly.


1 cup rolled oats
1/4 cup flour (white, wholewheat and spelt flours all work incredibly well)
1/4 cup crushed pecans
1/4 cup coconut sugar
2 teaspoon cinnamon
1/3 cup oil or coconut oil

Combine the crumble ingredients in a bowl and mix until crumbs form.

Scatter the crumbs evenly over the fruit. Bake in a preheated oven at 175 C for 20-30 minutes, or until the fruit juices are bubbling at the edge of the pan.

Served on a pure white tablecloth and alongside white linen napkins for a chic and sophisticated undertone. 

Rubarb crumble on a white linen tablecloth, alongside a white linen napkin, glassware and ceramic plates 

  • Double the crumble ingredients and freeze half the crumbs raw. The raw crumbs can be used straight from the freezer for a quick dessert. Sprinkle the raw crumbs over the fruit and bake as usual. 
  • Eating seasonally is key. During the summer season, swap the fruit for peaches, plums and/or strawberries.
  • Extra crumbs can be baked on a lined baking tray until golden and repurposed as granola.
  • Measure and pour the crumble ingredients into a bag, instead of a mixing bowl. Seal the bag and shake. A great shortcut to cut out some clean up time!

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