Stewed apple & rhubarb crumble

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.

Photo: Apple and rhubarb crumble with yoghurt and strawberries on top.

Great source of Vitamin C & Vitamin K.

Serves 6



  • 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)


  1. Preheat fan forced oven to 180⁰c for 20 minutes.
  2. Place cut up apple and rhubarb into medium saucepan, along with the xylitol, cinnamon, cloves & water and cook on a medium stove heat.
  3. 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.
  4. For the crumble topping, combine wholemeal oats, coconut sugar, spelt flour and melted butter into a medium bowl and mix together well.
  5. Once filling is ready put into a 20cm ceramic baking dish and cover evenly with crumble topping.
  6. 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!