Apple and rhubarb crumble gluten-free

Posted: Sunday, July 26, 2015

This is a light, healthy and delicious desert.

Ingredients:

2 large apples, peeled, cut into 2cm pieces
200g rhubarb, coarsely chopped
1 tablespoon coconut sugar
1 tablespoon lemon juice
No-fat Greek yoghurt, to serve
Honey, to serve
Crumble mixture

2 tablespoons coconut sugar
2 tablespoons almond meal
2 tablespoons shredded coconut
1 tablespoon brown rice flour
1 tablespoon buckwheat flour
1/2 teaspoon mixed spice
5 teaspoons solid coconut oil
2 tablespoons flaked almonds
Instructions:

Preheat oven to 180C/160C fan forced. Place the apple, rhubarb, sugar and lemon juice in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Cover and cook, stirring occasionally, for 8 minutes or until apple is starting to soften. Transfer to a 1L (4 cup) baking dish. Set aside to cool for 5 minutes.

Meanwhile, for the crumble mixture, combine the coconut sugar, almond meal, shredded coconut, rice flour, buckwheat flour and mixed spice in a small bowl. Add the coconut oil and use your fingertips to rub into the coconut mixture until mixture resembles coarse breadcrumbs. Stir in the flaked almonds. Sprinkle crumble over the apple mixture. Bake for 20-25 minutes or until golden.

Cool for 10 minutes. Top with a dollop of yoghurt and drizzle with honey.