Tangy rhubarb, sweet apples and juicy blueberries topped with a spiced oat, pecan + pumpkin seed crumble
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 it to use it in recipes all year round.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
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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.
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.
* 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.