Apple and Rhubarb Crumble

Posted by Valeria Ramirez on

We had a girly lunch at my place this week. I had some amazing women over for a long overdue catch up. It was so nice to crack out the girl talk, eat some yummy food and fill up on good vibes. We all brought a plate to share. I whipped up a Roast Baby Carrot & Leek Salad (recipe coming soon), and this Apple and Rhubarb Crumble which was an absolute hit and the girls asked for the recipe. So here it is my darlings!

Rhubarb as it turns out is a bit of a superfood that's good for a host of things as it's rich in vitamin C, vitamin K, B vitamins, calcium, potassium, manganese and magnesium. Rhubarbs is packed with antioxidants which makes it the ideal food for healthy skin and pretty much everything. 

Time: 1 hour | Serves: 6-8 


1 bunch rhubarb, trimmed and roughly chopped into 2 cm pieces
3 apples, peeled, cored and sliced
2 tbs sweeter (I used Natvia baking sweetener but you can use honey, maple, rice malt syrup or caster sugar if you’re feeling like a total badass)
1 tsp organic vanilla paste
1 tsp ground cinnamon
5 drops doTERRA sweet orange oil or 1 tsp of finely grated orange rind
juice of 1/2 lemon
1/2 cup almond meal
1/2 cup buckwheat flour
1/2 cup oats
1/4 cup desiccated coconut
1/2 cup Natvia Baking sweetener
80g butter, chilled
CoYo Vanilla Coconut yoghurt and berries to serve


  1. Preheat oven to 180C/160C fan-forced. Grease a baking dish with some butter or coconut oil.
  2. Combine the chopped rhubarb, apple, sweetener, vanilla, cinnamon, orange oil or rind and juice in prepared dish.
  3. Bake, covered with aluminium foil for 15 mins. Stir and bake again for another 15 mins. When the fruit is just tender, remove and set aside.
  4. Meanwhile, combine the almond meal, buckwheat flour, coconut, oats, and sweetener bowl. Add butter, and using your fingertips, rub the butter into dry mixture until mixture resembles coarse breadcrumbs.
  5. Sprinkle over rhubarb and apple mixture and put back in the oven for 20-30 mins or until just golden. You want the crumb to be a little crunchy.
  6. When serving, top with vanilla coconut yoghurt and fresh berries.
Note: Can be enjoyed warm or cold.
 You can switch up the CoYo for natural yoghurt or if you're feeling it, go all out and eat the ice cream. 


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