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


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Crumble Topping

  • 1 ½ cups oats + 1 cup rolled oats
  • 4-5 tbsp coconut oil | butter*
  • ¼ cup soft brown sugar
  • ¼ cup maple syrup
  • ½ cup pecans
  • ½ cup pumpkin seeds
  • 1-2 teaspoon vanilla
  • 3 tsp cinnamon - gnd
  • 2 tsp ginger - gnd
  • ¼ tsp nutmeg - gnd
  • ½ tsp salt


  • 6 - 8 apples - cut off core
  • 2 cups rhubarb - thin sliced
  • 1 cup blueberries - fresh | frozen
  • ½ cup raisins
  • 1 tbsp maple syrup - optional


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.

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.