This is the perfect dish when gathering friends and family together - a great dessert to follow any meal - the spicy apple and rhubarb base and light topping is a warming and tasty alternative to the traditional crumble.

SERVES: 4 PREP TIME: 15 mins COOK TIME: 40 mins

Ingredients

  • 4-6 large granny smith apples, cored, peeled and sliced into segments
  • 1 bunch rhubarb, trimmed and chopped into 3cm lengths
  • Juice of 1 lemon
  • ¼ cup water
  • ½ tablespoon xylitol (optional)

For the topping:

  • 3 teaspoons mixed spice as you like e.g. star anise, cardamom, nutmeg
  • ½ tablespoon xylitol (optional)
  • ½ cup macadamia oil or other oil of choice (almond would work well)
  • 3 cups almond meal

Method

  1. Heat the oven to 180°C
  2. Place the fruit in a baking dish mix in the lemon juice and xylitol (if using xylitol).
  3. Combine the topping ingredients and rub with fingertips to mix evenly.
  4. Sprinkle the topping over the fruit and bake in the oven for 40 minutes.
  5. Leave to stand for 15-30 minutes before serving.

Inspiration and top tips

  • For a more crumbly topping try adding a mix of nuts, sunflower and/or pumpkin seeds, or for a more classic topping with oats (check they are gluten free). You can also try 2 tablespoons of dairy free spread instead of the oil, and rub it into the mixture to make the crumb.
  • Serve with home-made custard with almond milk or dairy free ice cream
  • This dish freezes really well, heat through to serve
  • A substitute for xylitol can be honey or maple syrup – 1 tablespoon or to taste

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy freeSugar free

  • By Zoe Sherrin, Naturopath

    Practicing naturopath and nutrition lecturer passionate about inspiring people to become their own ‘doctor’, to live in a way that supports health and vitality from the inside out.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer