A perfect wintery dessert. The crumble topping is made using ground almonds, flaxseeds and oats for a nutrient dense whack of great protein, good essential fatty acids and fibre. This tops warm and delicious stewed apple and rhubarb. The extra bonus is it makes a fabulous winter breakfast and if you can have nuts at school then you can warm it and pop it in the Thermos for lunch for the kids. Delish!
Apple and Rhubarb Crumble
5 organic green apples, peeled
3-4 sticks rhubarb
dash of water
2 tablespoons sultanas
¼ cup almonds
2 table spoons flaxseeds
¾ cup oats
1 teaspoon cinnamon
½ cup rapadura sugar
60g butter, chopped into small pieces
Pre-heat oven to 175C
Peel apples and slice into approx 1cm slices. Wash and chop rhubarb into approx 2 cm lengths. In a saucepan add a dash of water (to prevent sticking), add apples and rhubarb. Bring to the boil with lid on then simmer for about 10-15 minutes, stirring occasionally until the apple and rhubarb are soft but the apple is slightly holding it’s shape. You can cook the apple until quite soft if you like, it’s just personal preference of how you want it to taste at the end. Once cooked, add sultanas and stir through.
To make the crumble, blend almonds and flax in a food processor or Thermomix until ground. Add other ingredients, leaving a little butter to grease dish. Set to Reverse in Thermomix and blend all ingredients together for about 15 seconds on speed 5. If you are doing it by hand, rub butter into ingredients until thoroughly combined. It will clump together a little more when using the Thermomix, however I don’t mind this and just smooth it out a little when I put it on the apple mix.
Grease 20cm round dish, add apple and rhubarb mixture. Spoon crumble topping over the apple and rhubarb mix, using your fingers to distribute evenly. Bake in moderate oven for 35 minutes.
Serve with plain yoghurt or good quality or homemade vanilla ice-cream.