You can’t beat a classic crumble for dessert. And the beauty of a crumble is that it’s so versatile and adaptable. There’s no need to stick with apple; use any in-season fruit to create your own twist on the original. This recipe combines sweet pears, tangy rhubarb, and spicy ginger, along with activated nuts for extra crunch and depth of flavour. Better yet, it’s vegan and refined sugar free.
Ingredients:
Filling
- 12 rhubarb stalks
- 1 Tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- 6 large pears
- 1 teaspoon fresh grated ginger
Crumble
- 2 cups oats
- 2 cups spelt flour
- 1/3 cup coconut sugar
- ½ cup activated pecans, finely chopped
- ½ cup activated walnuts, finely chopped
- 1 teaspoon ground cinnamon
- 200g coconut oil, melted
- 1 teaspoon lemon zest
- 1 teaspoon fresh grated ginger
- Pinch salt
Method:
- Preheat oven to 170°C
- Wash and chop rhubarb stalks into 3cm long pieces. Toss into a baking dish with the coconut sugar and cinnamon. Roast in the oven for 10 minutes until just tender.
- Meanwhile, core and chop the pears into medium chunks.
- In a large mixing bowl combine oats, spelt flour, coconut sugar, finely chopped walnuts and pecans, cinnamon and salt. Mix well.
- Pour in melted coconut oil and mix in with fingertips until it resembles a crumbly mixture.
- Add chopped pears to the roasted rhubarb and grate over fresh ginger and lemon zest.
- Evenly cover the fruit with crumble mixture, ensuring the crumb stays loose. Finish by grating over additional ginger and lemon zest.
- Bake for 20-30 minutes or until the crumb is golden.
- Serve topped with a dollop of fresh yoghurt.
Makes: 12 servings |Prep time: 15 minutes| Cook time: 20-30 minutes| Total time: 45 minutes
Nutritional Information Per Serving
- Servings: 12
- Calories: 376
- Total Fat: 22g
- Total Carbohydrate: 41g
- Net Carbohydrate: 34g
- Protein: 5g
- Sugar: 13g
