This gluten-free apple and rhubarb crumble recipe is also dairy-free. This healthy and delicious dish is perfect for breakfast, snack or dessert and will surely satisfy your sweet cravings.
Rhubarb grows from the ground, like a vegetable – but is generally consumed as a fruit. The edible part is the thick pinkish to bright red stalk while the leaf, containing high amounts of oxalic acid, is poisonous and should never be eaten. The stalk is extremely sour so it is typically prepared by boiling or baking with 20% sugar. Rhubarb is used in pies, tarts, crumbles and other desserts. It is high in fiber, thus it is used to aid digestion and promote weight loss. It is also high in calcium and vitamins A, C, and K. The amazing health benefits attributed to rhubarb include support for cardiovascular diseases, prevention of Alzheimer’s disease, certain cancers, and other chronic diseases and improvement in blood circulation and bone health.
• 2 Fuji apples, diced
• ½ cup of rhubarb, diced
• 2 tsp lemon juice
• 3 tbsp raw honey
• 1 tsp vanilla
• ½ tsp cinnamon
• 2 tsp coconut flour
• 2 cups of almond flour
• ¼ cup of chopped walnuts
• ¼ tsp salt
• ½ tsp cinnamon
• 2 tbsp honey
• 2 ½ tbsp coconut oil
This recipe takes about 45 or 50 minutes to make. Serves 4 to 6.
Preheat the oven to 350°F.
Put apple, rhubarb, lemon juice, honey, vanilla, and cinnamon in a glass baking dish.
Mix well to combine all the ingredients.
Add coconut flour and mix well.
Spread the mixture evenly in the baking dish.
Set the apple-rhubarb mixture aside while you prepare the topping.
Put almond flour, walnuts, salt, cinnamon, honey, and coconut oil in a large mixing bowl.
Using your hands, mix all ingredients together until you get a crumbly texture.
Evenly, spread crumble topping on top of the apple-rhubarb mixture.
Bake in the oven for 30 to 35 minutes at 350°F.
Let the bakes crumble cool completely.
To serve, spoon crumble into a bowl and top with ice cream.
Ideas And Tips:
• Granny Smith or cooking apples are also perfect to use for this recipe.
• If the topping mixture is too sticky, just add more almond flour until you get a crumbly consistency.
images – https://www.youtube.com/watch?v=b1QzGM9iyBE