Apple Crumble as it is is already quite delectable, wouldn’t you agree? But this dish featured today is apple and rhubarb together. Is that fantastically better?
“An apple a day keeps the doctor away” so the saying goes. Is there any semblance of truth in this? Apparently, there is. Apples are one of the top 10 healthiest food according to Medical News Today. They are rich in important antioxidants, flavonoids, and dietary fiber. The phytonutrients and antioxidants in apples help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. According to the health article, apples deserve to be called “nutritional powerhouses” because they contain the following: Vitamin C – a powerful natural antioxidant that also boosts resistance against infections; B-complex vitamins (riboflavin, thiamin, and vitamin B-6) – vitamins that help maintain red blood cells and the nervous system in good health; Dietary fiber – helps prevent the development of certain diseases caused by bad cholesterol in your blood; Phytonutrients – help protect the body from the detrimental effects of free radicals; Minerals such as calcium, potassium, and phosphorus.
Also read: Apple Berry Crumble
On top of that, rhubarb, the vegetable with red stalks and mimics strawberry in culinary creations, is another healthy ingredient. Firstly, rhubarbs are quite tart, so to mimic strawberry, it has to be cooked with sugar. According to Organic Facts, some of the health benefits of rhubarb include its ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation and protect against various cardiovascular conditions.
Aside from the powerhouse main cast, add to that brown sugar, coconut oil, oats and coconut shreds – all healthy.
You got to try this sweet crumble! It’s become my comfort dessert for days now.
- 1 bunch (425g) rhubarb, trimmed, cut into 2cm pieces (see note)
- 3 granny smith apples, peeled, cored, thinly sliced
- 2 tablespoons maple syrup
- 1 teaspoon orange rind, finely grated
- 2 tablespoons orange juice
- 3/4 cup spelt flour
- 1/2 cup rolled oats
- 1/4 cup shredded coconut
- 2/3 cup brown sugar
- 80g coconut oil, chilled, chopped
- Vegan ice cream or whipped coconut cream, to serve
- Preheat oven to 180C/160C fan-forced. Grease a 9 inch square ovenproof dish.
- Combine rhubarb, apple, maple syrup, orange rind and juice in a heavy based saucepan. Cook stirring occasionally 20 minutes or until fruit is just tender.
- Pour the apple rhubarb mixture into the prepared baking dish. Set aside.
- Meanwhile, combine flour and brown sugar in a large bowl. Add coconut oil. Using your fingertips, rub coconut oil into flour mixture until mixture resembles coarse breadcrumbs. Mix in oats and coconut shreds. Sprinkle the mixture over rhubarb and apple mixture.
- Bake, uncovered for 25 to 30 minutes or until crumble is golden brown.
Incidentally, serve this Apple Rhubarb Crumble with vegan ice cream or whipped coconut cream.
Have a happy meal!