Whether you want a flour-full or flourless crumble recipe, this rhubarb and apple crumble recipe is a winner!
I’ve substituted the flour with oats and ground almonds and it absolutely worked. It gives the crumble a really great texture, not to mention flavour and richness.
This recipe is SUPER SIMPLE and nutritious:
Oatmeal: High in many vitamins and minerals and also a Low GI & high fibre food that keeps you fuller for longer.
Almonds: Rich in magnesium, vitamin E, healthy fats and fibre.
Rhubarb: High in Vitamin K and fibre.
I used Rhubarb and apple because they are in season at the moment and Im making a conscious effort to buy and eat more in-season foods 🙂 But you can really use any kind of fruit for this. Berry crumble, peach crumble, plum crumble – whatever fruit you fancy most!
Rhubarb & Apple crumble
- square baking dish
- Mixing bowl
- 6 sticks of Rhubarb cut into chunks ( approx 720g )
- 2 green apples peeled and cut into large chunks
- 120 g Brown sugar (can substitute with sweetener of choice if you want)
- 150 g whole oats
- 50 g ground almonds
- 2 tbsp cinnamon
- 130 g butter (can substitute with coconut oil if you want)
- Wash and cut the rhubarb into small chunks and the peeled apples into large slices
- Add into a bowl with 60g brown sugar and 1 tbsp cinnamon, stir well
- In a separate bowl, add the oats, ground almonds, 1 tbsp cinnamon and 60g brown sugar, stir well
- Then add the butter ( room temperature butter is easier to work with ) to the oat mix and rub the butter into the mix until resembling breadcrumbs. Make sure all oat and almond mix has been rubbed with the butter
- Place the rhubarb and apple mix in the baking dish and spread evenly. Add the crumble on top and spread to cover the fruit
- Bake for 30 minutes in a preheated oven at 180 degrees celcius. The crumble should be golden brown on top when done.
- Enjoy with icecream if you're feeling bold or vanilla greek yoghurt as a healthier option 🙂