Rhubarb & Orange Muesli Crumble
The humble crumble is so beautifully simple to make. This recipe is dairy free and vegan. We have used coconut oil instead of butter and plenty of organic grains for that delicious yet guilt-free dessert.
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4
3 medium granny smith or braeburn apples, peeled, cored, cut into 3cm pieces
2 tablespoons lemon juice
3-4 tablespoons honey
2 cups rhubarb, cut into small pieces
1 large orange, zest and flesh – zest grated, flesh sliced thinly
For crumble topping:
50g cold extra virgin coconut oil (we love Olivado)
1/4 cup raw sugar (we love Chantal Organics)
1/2 cup plain flour (we love Chantal Organics)
1 tsp cinnamon (we love Chantal Organics)
1 cup natural muesli (we love Chantal Organics)
Organic whipped coconut cream (we love Chantal Organics)
Or vanilla bean ice cream
We used a Le Creuset stoneware dish to bake our crumble.
- Preheat oven to 180°C. Combine apple, lemon juice, ¼ cup of water and honey in a saucepan over medium-low heat. Cook, covered, for 5 minutes. Add rhubarb. Cook, covered, for 5 to 6 minutes or until apples and rhubarb are just tender. Mix in the grated orange zest. Transfer to a deep ovenproof dish. Arrange the orange slices on top of the apple and rhubarb mixture.
- Make the Muesli Crumble topping. In a large bowl, place the plain flour. Add the cold (and solid) coconut oil and work the fat into the flour using a metal fork until the mixture resembles breadcrumbs. Mix in sugar, cinnamon and muesli.
- Sprinkle the muesli crumble topping over the fruit mixture. Bake for 20-25 minutes. Set aside for 5-10 minutes before serving with whipped coconut cream or icecream.
Tip; Add more honey to the rhubarb apple mixture if too tart.