This rhubarb apple crumble recipe is probably the healthiest one you’ll find. it uses very little sweetener and no oil, margarine or butter!
Apple-Rhubarb Crumble
Servings: 8 servings
Ingredients
Filling
- 6 cup rhubarb, chopped
- 2 cup apple, cored and chopped
- 1/4 cup water
- 1 orange, zest only
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp maple syrup, or unrefined sugar (more or less - taste as you add sugar slowly to get just enough)
- 1/4 cup rolled oats
Topping
- 1 cup rolled oats
- 1/2 tsp cinnamon
- 1 Tbsp maple syrup, or unrefined sugar (more or less - taste as you add sugar slowly to get just enough)
Instructions
- Put the rhubarb and apple in a large pot with a small amount of water, and simmer for about 15 minutes, or until the fruit is soft. Add the orange zest, cinnamon, nutmeg and syrup, stir to combine and leave it on the heat for another 5 minutes.
- If you're using the fruit as a jam, you can cook it longer so that the fruit gets softer and almost falls apart.
- If you're making a crumble, spoon the filling into a large baking dish and turn your oven on to 350 degrees F.
- Put the oats for the topping in a bowl, stir in the cinnamon and sugar if you're using a dry sugar. Then add about a quarter cup of boiling water - just enough to moisten them - and the syrup if you're using it, and stir so that the oats soften and swell.
- Sprinkle the topping mixture over the fruit, and put the dish in the oven for 15-20 min, or until the oats are starting to brown.
Nutrition
Calories: 103kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 5mg | Potassium: 314mg | Fiber: 4g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 12.4mg | Calcium: 90mg | Iron: 1.8mg
