Apple Rhubarb & Blueberry Crumble
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.
- Serves8 - 10
- Cooks in 30 - 40 mins
- Prep time 15 mins
- Prep Ahead
- 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.
Ingredients
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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.
Chef tips + Ingredient Swaps + Ideas
* 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.
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