{"id":1549,"date":"2023-05-04T03:41:24","date_gmt":"2023-05-04T03:41:24","guid":{"rendered":"https:\/\/showit37794.wpengine.com\/2023-5-4-apple-rhubarb-crumble\/"},"modified":"2024-08-20T16:21:55","modified_gmt":"2024-08-20T06:21:55","slug":"2023-5-4-apple-rhubarb-crumble","status":"publish","type":"post","link":"https:\/\/wpcodex.xyz\/2026\/boobtofood\/2023-5-4-apple-rhubarb-crumble\/","title":{"rendered":"Apple Rhubarb Crumble"},"content":{"rendered":"

EF, can be GF and DF
Serves: <\/strong>6 adults
Age Appropriate: <\/strong>12 months+ (or 8 months + if omitting the sweetener and pulsing the macadamias)<\/p>\n

Benefits:
<\/strong>A dessert that can also double as breakfast? That\u2019s my kind of dessert!<\/p>\n

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Apple and Rhubarb Crumble<\/h2>\n
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EF - can be GF and DF<\/strong><\/span><\/div>\n
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Servings: <\/span>6<\/span> adults<\/span><\/span><\/div><\/div>
Course: <\/span>Dessert, Family Meals, Snack<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 1<\/span> bunch<\/span> rhubarb<\/span> chopped into 1 inch slices<\/span><\/li>
  • 4-6<\/span> apples<\/span> peeled and diced * see notes<\/span><\/li>
  • 50<\/span> grams<\/span> butter or ghee<\/span> (or coconut oil for dairy free)<\/span><\/li>
  • 1<\/span> tbsp<\/span> \u00a0maple syrup or coconut sugar<\/span><\/li>
  • 1<\/span> tsp\u00a0<\/span> cinnamon<\/span><\/li><\/ul><\/div>
    Crumble<\/strong><\/div>
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    • 1<\/span> cup\u00a0<\/span> \u00a0almond meal<\/span><\/li>
    • \u00bd\u00a0<\/span> tsp\u00a0<\/span> cinnamon<\/span><\/li>
    • 1<\/span> tsp\u00a0<\/span> vanilla extract<\/span><\/li>
    • 50<\/span> grams<\/span> butter\/ghee or coconut oil<\/span><\/li>
    • 3<\/span> tbsp<\/span> maple syrup or coconut sugar<\/span><\/li>
    • \u00bd\u00a0<\/span> cup\u00a0<\/span> shredded coconut<\/span><\/li>
    • \u00bd\u00a0<\/span> cup\u00a0<\/span> chopped macadamias<\/span><\/li>
    • 1<\/span> cup\u00a0<\/span> rolled oats<\/span><\/li>
    • 1<\/span> tsp\u00a0<\/span> grated ginger<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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      Method
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      1. Preheat oven to 180C fan forced<\/span><\/div><\/li>
      2. In a medium sized pot, melt your butter over a low heat. Add your rhubarb, diced apple, maple syrup and cinnamon and stir to combine. Place the lid on and allow to stew and soften for about 10 minutes, stirring occasionally.<\/span><\/div><\/li>
      3. Meanwhile, to prepare the crumble, place the butter, almond meal, cinnamon, vanilla and maple syrup to a blender or food processor until all the ingredients are combined.<\/span><\/div><\/li>
      4. Add the coconut, macadamias, oats and ginger and pulse until just combined but still crumbly\/chunky.<\/span><\/div><\/li>
      5. If your rhubarb pot is oven proof you can add the crumble straight on top in an even layer. If your pot is not oven safe, then divide the rhubarb and apple mixture into 4 ramekins or an oven proof dish, and top with the crumble in an even layer<\/span><\/div><\/li>
      6. Bake in the oven for 20 minutes until golden brown and serve with cream or greek yoghurt or milk\/coconut kefir for some probiotics!<\/span><\/div><\/li>
      7. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 6 months.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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        Notes<\/h3>
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        • You can use pears in place of apples or a mixture of pear and apple. Can be pink or green apples<\/li>\n
        • To make gluten free, swap out the rolled oats for quinoa flakes<\/li>\n
        • To make dairy free, swap out the butter for coconut oil<\/li>\n
        • If serving to children under 3, pulse the macadamias until they are a crumb<\/li>\n
        • Macadamia and almond are both allergens so test individually before offering to baby<\/li>\n<\/ul>\n\u00a0<\/span><\/div><\/div>\n
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