This recipe could be made with just apple but I've chosen to include Rhubarb as it's gives it a lovely tang and also as it contains many essential vitamins and minerals. Rhubarb is often overlooked but is a wonderful vegetable that lends itself to being treated as a fruit, much the same as we do with tomatoes. Rhubarb is plentiful in the Winter months and as such the inclusion of it into your dishes means it's a cheap solution to filling out your recipes. I love it in my fresh juice too!
Rhubarb is very low in calories, provide a good source of Vitamin K, dietary fibre and a multitude of B Vitamins which converts in the body to a good source of Vitamin A. It also contains many other vitmamins and minerals.
I have made the filling in my Thermomix but you could easily put all the filling ingredients into a large pot to simmer until the apples and rhubarb are semi-soft. Follow along with the steps using the pot where you see reference to the TM.
APPLE & RHUBARB CRUMBLE RECIPE
Filling ingredients
3 large apples (any type, granny smith & pink lady work well)
3 large stalks of rhubarb (or 4 or 5 shorter skinny stalks)
1 tbsp ground cinnamon
1 tbsp pure Vanilla extract
2 tbsp Chia seeds (not necessary but helps to hold the mixture together)
3 tbsp Coconut Sugar (alternatively flavour depth or health benefits)
100 mls water
Crumble ingredients
1/2 cup Coconut flour
2 tbsp chia seeds (added for nutritional benefits)
3 tbsp Coconut oil (or grapeseed, vegetable oil)
1/2 cup Coconut sugar (can use 1/3 cup for slightly less sweetness)
1 tbsp pure vanilla extract
- Place butterfly into the Thermomix and all filling ingredients into Thermomix (or pot.)
- Cook on Varoma temp for 8 mins on Speed 1 in REVERSE!
- OR Bring to boil then simmer using pot, stirring regularly.
- Whilst waiting PREHEAT OVEN TO APPROX 180 degrees.
- Place all crumble ingredients into a mixing bowl and bring together using your fingers until it forms a crumbly texture.
- You can choose to tip a little excess liquid from the filling now if you wish.
- Place filling into a pie or casserole oven dish and cover evenly with the crumble mixture.
- Place into oven for approx 15 mins and then change Oven to GRILL function if you wish the crumble topping to be a little more crunchy!
- Leave under grill for up to 5 mins but WATCH closely as it starts to caramelise as it will burn quickly after that point. You will hear it crackling, a lovely caramel smell but then 1 min later a burnt smell if you leave it too long. It's still edible though, in fact I love those slightly burnt bits!
- Leave to cool for at least 5 minutes before serving.
- Best served with plain flavoured ice-cream, fresh cream or natural yoghurt!
