Apple Rhubarb & Blueberry Crumble
Late summer + fall flavours layered with fruits + warmly spiced oat, pecan + pumpkin seed crumble topping.
The food processor makes quick work of this delish little dish ~ perfect for breakfast or dessert!
A note on Rhubarb ~ you can freeze it! If you have lots of rhubarb, slice it and freeze. Use it in recipes like this over the winter.
- Prep 15 mins
- Cook Time 30 - 40 mins
- Difficulty Low
- Serving8 - 10
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Digestion
Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Gluten-free
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
- Brain Healthy
Brain Healthy recipes have ingredients that support healthy brain and tissue repair, growth and development, cognitive function and memory
Ingredients
✓ adds to shopping list
Method
Apple Rhubarb & Blueberry Crumble
PREHEAT oven 350F | 175C 13″ x 9″ inch | 33cm x 23cm glass or ceramic baking dish.
Crumble in a food processor
ADD 1½ cups oats – and blitz into flour. ADD coconut oil | butter, sugar, maple, vanilla, salt + spices. BLITZ until well combined and beginning to create a thick crumble mixture.
ADD pumpkin seeds, pecans, + 1 cup rolled oats. PULSE a few times to combine. TASTE adjust spices. SET aside in a bowl.
Fruit
ADD ½ the apples – roughly chopped off the core to the food processor BLITZ until chopped into small-ish pieces – see gallery photo. Place blitzed apples into the baking dish & repeat. You can do it all at once if you have a larger food processor.
BAKING DISH – ADD sliced rhubarb + raisins with apples and stir well to combine. Scatter blueberries over the top and spread fruit evenly in the dish.
ADD crumble topping over fruit scattering and spreading with a fork into an even layer.
BAKE 35 – 45 mins until the fruit is cooked and crumble is golden on top.
SERVE hot, warm or cold. SERVE as is or with yoghurt, cream, ice cream or mascarpone.
Tips + Suggestions
* BUTTER | COCONUT OIL – use 4 to 5 tbsp, up to 6 tbsp = depends on taste + texture you like and how much fat content you want.
APPLES – do not peel – the skin is good for you, and the food processor does a great job of chopping up the apples in seconds.
SWAP maple syrup for fruit jam in crumble = ¼ cup jam + 1 tbsp water.
SWAP pumpkin seeds + pecan for sunflower seeds or nuts like walnuts, hazelnuts, or skip altogether.
FREEZING RHUBARB – I have successfully frozen sliced rhubarb and used it in a dish like this in the winter months.
letter