Our beautiful client and amazing recipe creator Lala has done it again! This month she saves her apple rhubarb crumble: so easy to make and so delicious. This cooler weather has us craving filling and warm desserts, and this recipe certainly holds up! You MUST Serve it with ice cream or yoghurt!

INGREDIENTS:

Fruit base:
• 1 bunch rhubarb
• 3 Kanzi or any type of apples (diced)
• 1 tsp cinnamon
• 2 tbsp coconut sugar
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1/4 cup tapioca flour

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Crumble:
• 1 cup rolled oats
• 1 cup plain flour
• 1/2 tsp baking powder
• pinch of sea salt
• 1 tsp cinnamon
• 1 tbsp desiccated coconut
• 1 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 tbsp honeycomb
• 1/3 cup coconut oil
• 1/4 cup walnuts

METHOD:

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1. Preheat oven to 180 degrees Celsius and grease a large deep-dish pan with coconut oil or cooking spray.

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2. Wash and slice apples and each rhubarb stalk into small, diced chunks. Add the fruit to a large mixing bowl and toss with cinnamon, coconut sugar, tapioca flour, lemon juice and lemon zest and mix well until completely coated.

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3. In a separate mixing bowl, add rolled oats, flour, baking powder, sea salt, cinnamon, desiccated coconut, coconut sugar, vanilla extract, honeycomb, coconut oil and walnuts and stir well until fully incorporated.

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4. Transfer the fruit filling to the prepared pan, and gently press down with a spatula. Spread crumble mixture evenly, to ensure it covers all the apples and rhubarb.
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5. Bake in oven for 45-60 minutes, or until crumble is lightly golden brown and crispy, and the apples are fork tender. Serve warm or allow to cool completely to room temperature; before refrigerating for a couple hours before serving to allow the fruit juices to fully thicken.

Love this recipe? Try more of Lara's winter creations, such as her High Protein Chocolate Brownies or her Pear & Cinnamon Porridge.
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