RHUBARB FRUIT CRUMBLE

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.

Filling

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.

Crumble:

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. 

Tips:

• 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!