Apple & Rhubarb Crumble

Vegan
No Gluten
Kid Friendly
Vegetarian
No Dairy

Title: Apple Rhubarb Crumble
Author: Britney Shawley
Recipe type: Dessert
Prep time: 15 minute

Cook time: 40 minutes 

Total time: 55 minutes
Serves: 10 people 

This is a super simple dessert that will feed a crowd!  I love making them in individual serving dishes, in pie dishes, or in lasagna pans, depending on who you are feeding. The tang of the rhubarb, and the sweet of the crumble, as well as the lemony citrus make this dessert drool worthy!!!

Ingredients

For the crumble:
1 cup oats
3/4 cup flour (I used  1/4 c whole wheat and 1/2 c coconut flour)
Pinch salt
6-8 tbsp cold butter (or coconut oil)
2 tsp cinnamon
1 cup sugar (I used coconut sugar)

For the Fruit:
6 to 8 Rhubard, cut into small pieces (optional)
6 to 8 granny smith apples (green or whatever you have), peeled, cored and cut into small pieces
1/2 tsp vanilla
1 to 2 tsp cinnamon
1/3 cup coconut sugar
1 tbsp flour (of choice)
2 tbsp lemon

**Rhubarb is optional, you can use all apples if you wish. Just add 2-3 more apples if not using rhubarb

Instructions

  1. Preheat oven to 350F
  2. Assemble the crumble.
    Mix the oats, flour, salt, butter, cinnamon and sugar together in a bowl. Use your hands and work the butter into the oats until is fully combined. Set aside
  3. Assemble the Apples.
    Core, peel and dice the apples into small and even chunks. Add to a bowl. Drizzle with 1 tbsp lemon so they do not turn brown.
  4. Assemble the Rhubarb.
    Dice the rhubarb if using into small little chunks- equal to the size of the apples. Add to same bowl as apples.
  5. Mix fruit together in that same bowl add the other 1 tbsp lemon, vanilla, flour, cinnamon, sugar and mix all together. Make sure all the apples and rhubarb are covered.

Preparing for Baking:

  1. Butter the bottom and sides of baking dish or ramekins to make sure nothing sticks.
  2. Add apples/rhubarb mix to small ramekins or a large baking dish (like a lasagna pan). Fill about 3/4’s full.
  3. Add crumble on top and press down with fingers.
  4. Put in oven and let cook for about 50 minutes. I often add a few sprinkle of cold butter all around the top. They should be slightly brown on top and the fruit super soft and oozing up the sides when done.
  5. Serve with Coconut Nice Cream!!

Saving Money:

Buy a big bag of apples. They are often a lot cheaper in bags, even though the price point seems more at first. If you actually see how many apples you are getting for the price, its worth it.

Quick Tips & Tools:

Tools:

Large Baking dish (like a lasagna dish, or 8-10 ramekins), vegetable peeler, corer (optional)


Tips:

I love spartan, green apples, machintosh, pink lady or a mix between them all 🙂

 

**Rhubarb is optional, you can use all apples if you wish. Just add 2-3 more apples if not using rhubarb

 
 

Saving Time:

Pre dice your apples and rhubarb. Add lemon to the top so apples do not go brown. Pop in fridge with a lid.
Prepare the crumble 1 to 2 days ahead of time and store in fridge. Pull both out when you are ready to make this. Add them together and pop them in the oven. 

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