Sometimes the evenings call for something sweet. Okay, every evening calls for something sweet. Step in my paleo rhubarb and apple crumble.
Tart, warm and delicious, this paleo rhubarb and apple crumble is a yummy desert that doesn’t contain tonnes of empty calories. On the contrary, its filled with wholesome organic fruit, nuts and coconut shards.
I think my love of crumble comes from my nan. She makes it with apples from her garden and creates the most delicious buttery topping, served with lashings of double cream. It’s my mums favourite desert and no wonder – my nan perfected it for her over the years. Recently, I had my nan and mum for dinner so I took the opportunity to try out my paleo rhubarb and apple crumble on the pair of them. After a dinner of roast chicken, I served it up with anticipation. I was nervous given their high standards, but fortunately they loved it. If they didn’t, they should have definitely been actresses.
I’ve made this a few times now and I think it’s finally just right; a crumbly, nutty topping, with a hearty base of cinnamon infused fruit. I think a lot of it comes down to your choice of fruit. This is the PERFECT time to buy rhubarb, I got mine from a local shop in Hove called Black Radish. I love it in there; they have local, organic produce and lovely coffee too. Leni and I walked up there on a warm afternoon for a coffee, sat in the sun for a while and bought some organic rhubarb and Italian apples. We then had a leisurely walk home through the park and Leni got to play with a very excitable shih tzu.
If you’re cooking with rhubarb and omitting the sugar (as in this paleo recipe) it’s a good idea to choose a sweeter fruit to accompany it. I went for these sweet Italian apples to balance out the tartness of the rhubarb. If you want to mix it up, strawberries make a lovely alternative. So on to the recipe…
Paleo Rhubarb and Apple Crumble
3 Stalks of rhubarb
3 Apples (go for sweet eating apples)
1 Tsp cinnamon
2 Tbsp coconut sugar
1 Cup mixed nuts
1 Cup shredded coconut
½ Cup almonds
½ Cup coconut flour
½ Cup cashews
2 Tbsp coconut sugar
2 Tbsp coconut oil (heaped)
Preheat the oven to 170ᵒC. Chop the apple and rhubarb into similar sized chunks.
Put the fruit into a bowl and add 2 tbsp of coconut sugar and the cinnamon, mix well.
Heat the fruit gently in a pan until it starts to soften. The fruit will begin to break down and a lovely thick juice will start to form in the bottom of the pan. This should take around 10 minutes. Don’t let the fruit disintegrate completely.
While the fruit is cooking, mix together your topping ingredients; nuts, coconut sugar, coconut flakes and coconut flour.
Melt your two heaped tablespoons of coconut oil and stir into the dry topping ingredients. Stir until well combined.
Once your fruit has softened, pour it (along with any fruit juice) into an ovenproof dish.
Now pour over your crumble topping.
Once assembled, put your crumble in the oven for around 15-20 minutes until the coconut shards begin to brown.
Now you’re ready to taste your yummy crumble. I serve mine with coconut cream – the thick cream that collects at the top of a can of coconut milk. Its soooo nice. Although Leni didn’t get to try the paleo crumble, she did get a little doggy treat for coming with me to the shop…
Do you have a favourite crumble recipe?
Until next time,