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Gluten-free apple and rhubarb crumble
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in a cozy winter treat with gluten-free apple rhubarb crumble.
Ingredients:
  • 2 large (about 400g) Granny Smith apples, peeled, cut into 2cm pieces
  • 200g rhubarb, coarsely chopped
  • 12.80 gm coconut sugar
  • 21.00 gm lemon juice
  • No-fat Greek yoghurt, to serve
  • Honey, to serve
  • 25.60 gm coconut sugar
  • 20.00 gm almond meal
  • 10.40 gm shredded coconut
  • 10.00 gm brown rice flour
  • 11.20 gm buckwheat flour
  • 1.25 gm mixed spice
  • 21.00 gm solid coconut oil
  • 40.00 ml flaked almonds
Instructions:
  • Preheat the oven to 180C/160C fan forced. Combine apple, rhubarb, sugar, and lemon juice in a saucepan over low heat. Cook and stir for 2 minutes until sugar dissolves. Cover and cook for an additional 8 minutes until the apple begins to soften. Then, transfer the mixture to a 1L (4 cup) baking dish and let it cool for 5 minutes before proceeding.
  • Prepare the crumble mixture by mixing coconut sugar, almond meal, shredded coconut, rice flour, buckwheat flour, and mixed spice in a small bowl. Add coconut oil and use your fingertips to create a coarse breadcrumb-like texture. Gently mix in the flaked almonds. Sprinkle the crumble over the apple mixture and bake until golden, around 20-25 minutes.
  • Allow to cool for 10 minutes, then add a spoonful of yogurt on top and drizzle with honey.

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