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Apple, Rhubarb and Raspberry Crumble
Apple Rhubarb and Raspberry Crumble
Gluten Free | Vegetarian
Ingredients
1/3 Cup Quinoa Flakes
1/4 Cup Flaked Almonds
1 tbsp Coconut Dried
1 tbsp Brown Sugar
1tsp Cinnamon
30g Butter (can be reduced, if preferred)
APPLE/RHUBARB/RASPBERRY:
200g of Pie Apples (Or you could stew these yourself but I couldn’t be bothered)
1/3 Cup of Stewed Rhubarb (Again you can make this however you like - I just stewed a whole bunch of Rhubarb by weighing then chopping it, then I placed it in a saucepan with a 1/4 of the weight of Raw Sugar then reduced it down.) Made about 3/4 Cup.
1/3 Cup Raspberries.
Method
Preheat oven to 180 degree Celsius
Mix all of the dry ingredients together in a small bowl
Add in the butter and rub mixture between fingers until a crumbly consistency is reached.
Mix the Fruits and Rhubarb together in a bowl until the apple has taken on the rhubarb’s pink colour.
Place the fruit/rhubarb into two small ramekins
Top both with Crumble Mixture
Dust with extra cinnamon
Bake in a 180 Degree Celsius oven for around 10-15 minutes (Or Until the top is golden)
To serve - I put mine with some plain greek yogurt and OMG it was SOO good!!! The dessert is quite sweet so it was nice to add the tart flavour of the yogurt in there!