Rhubarb & Berry Crumble

Rhubarb & Berry Crumble

Sometimes healthier alternatives taste great but don't come close to the 'real thing'. But this recipe is spot on and you really won't feel like you're missing out. Crumble is one of those recipes that reminds us of Sunday's spent baking in the kitchen. Especially during blackberry season when we'd go for a walk and pick them fresh for ourselves! This quick and nutritious recipe should be next on your weekend baking list! Or this is pretty much porridge with some stewed fruit so maybe it can become part of your brekkie routine.


The combination of oats, flax and fruit means this dish has a lot of fibre - both soluble and insoluble. So this dish will keep you feeling full and also support your bowel health and improve your cholesterol levels. The almond meal and chia seeds also provide your with some unsaturated fats - in fact chia seeds are the highest vegetarian source of omega-3 so stock up! The vibrant colour of the rhubarb and blackberries is because of the antioxidants. Antioxidants are an incredibly important part of your diet as they fight free radicals which can damage your cells. Including these colourful fruits in your diet help improve your heart health, eyes and boost your immune system. Plus both fruits contain some vitamin K which you need for good bone health, as well as proper blood clotting.

Ingredients:

Crumble Topping:

  • 150g oats (use certified gluten free oats if required)
  • 100g almond meal
  • 3 TBSP coconut oil
  • 3 TBSP honey/maple syrup
  • 1 TBSP flax meal (optional)
  • 1 TBSP chia seeds (optional)
  • ½ tsp cinnamon (optional)
  • ½-1 tsp ginger (optional)

Fruit Base:

  • 300g rhubarb (chopped into chunks)
  • 200g blackberries (fresh or frozen)

Coconut Cream:

  • 1 tin full-fat coconut cream or milk (chilled for 8 hours or overnight)

Instructions:

  • Preheat the oven to 180°C.
  • Add the rhubarb and blackberries to a saucepan with a little bit of water - just enough to cover the base of the pan. You can add a teaspoon of honey or maple if you'd like to sweeten it a bit.
  • Cover the saucepan with a lid and leave to simmer for 10 minutes.
  • Combine the almond meal, oats, flax and chia seeds together.
  • In a saucepan, gently heat the coconut oil and stir in the honey/maple. Then stir in the cinnamon and ginger.
  • Pour the coconut oil mixture over the almond and oat mixture and combine - leave a few clusters/chunks.
  • Add the fruit to a baking dish and cover evenly with the topping.
  • Bake for 25-30 minutes - until golden brown.
  • If you're serving this with the coconut cream, scoop out the hardened part of the coconut cream and whip. Save the liquid part for smoothies!