It’s not really crumble weather right now, is it? It’s been so beautiful recently, and that makes me happy. I’m back in Oxford and busy as ever, though, so this recipe from a few weeks back will have to do in place of a more weather-approporiate one. However — rhubarb is now in season and, let’s be honest, there’s never a bad time for crumble.
This isn’t your average dessert recipe. Rather than the usual refined flour, butter, and sugar that usually goes into such a dish, it uses oats, ground almonds, coconut oil, and is sweetened with a little all-natural maple syrup and honey, so it’s full of fibre and healthy fats. You can actually sub in any fruit you want, but remember that if you choose a sweeter fruit like pears or eating apples, you may not need all the honey; rhubarb is naturally quite sour.
- 400g rhubarb
- 150ml honey/maple syrup/agave nectar
For the crumble topping:
- 1.5 cups oats
- 1.5 cups ground almonds
- 1/4 cup maple syrup/agave nectar
- 2 tbsps coconut oil or butter, melted
- 1 tbsp almond essence (omit or replace with vanilla essence if you don’t like marzipan/almond-y flavours)
- Preheat the oven to 180 degrees C.
- Chop the rhubarb into small chunks and spread them out in the bottom of a large baking dish. Pour over the honey/maple syrup/agave.
- In a large bowl combine the oats and ground almonds and mix well. Pour in the maple syrup, coconut oil and almond essence and continue mixing until everything is well combined (easiest to use your hands). It will be quite a wet/clumpy mixture, but get it as close to a breadcrumb-like consistency as possible.
- Spread out the crumble topping evenly on top of the rhubarb.
- Bake for about 30 minutes — you want the rhubarb to be soft and cooked and the crumble to be brown and golden on top. Keep an eye on it as time will vary; the smaller you’ve chopped the rhubarb the quicker it will cook.
- I served mine with home-made coconut-milk strawberry ice-cream; I imagine it’s also great with creamy Greek yogurt, almond milk, or coconut cream!