This hearty and satisfying crumble is the perfect treat on a cold night. Apples are packed with vitamin C, great for dietary fibre and tissue repair, while the vitamin K, and lutein in rhubarb helps you absorb vitamin D and keeps your eyes and skin healthy.
- 6 pink lady apples, peeled & cut into 2cm pieces
- 1 bunch fresh rhubarb cut into 8cm pieces
- 3 tablespoons xylitol natural sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup water
- crumble topping
- 1 cup rolled wholegrain flakes (trickle flakes)
- 1/2 cup coconut sugar
- 2 tablespoons wholemeal spelt flour
- 125g unsalted butter (melted)
- Preheat fan forced oven to 180⁰c for 20 minutes.
- Place cut up apple and rhubarb into medium saucepan, along with the xylitol, cinnamon, cloves & water and cook on a medium stove heat.
- Once filling has come to the boil, reduce to a low simmering heat and, allowing it to stew for approximately 15 minutes until fruit has slightly softened.
- For the crumble topping, combine wholemeal oats, coconut sugar, spelt flour and melted butter into a medium bowl and mix together well.
- Once filling is ready put into a 20cm ceramic baking dish and cover evenly with crumble topping.
- Place into oven and bake for approximately 20 minutes or until crumble is golden brown on top.
Serve with natural yoghurt, with honey and cinnamon. Enjoy!