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.
Equipment
- We used a Le Creuset stoneware dish to bake our crumble.
Ingredients
- 3 medium granny smith or braeburn apples peeled, cored, cut into 3cm pieces
- 2 tbsp lemon juice
- 3-4 tbsp honey
- 2 cups rhubarb cut into small pieces
- 1 large orange zest and flesh - zest grated, flesh sliced thinly
For crumble topping
- 50 g Olivado extra virgin coconut oil cold
- ¼ cup raw sugar
- ½ cup plain flour
- 1 tsp cinnamon
- 1 cup Chantal Organics natural muesli
To serve
- Chantal Organics coconut cream whipped
Instructions
- 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.
Notes
Tip; Add more honey to the rhubarb apple mixture if too tart.
Tried this recipe?Let us know how it was!
