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Rhubarb, Apple, Pear, Raspberry Crumble 

Gluten Free, Diary Free, Egg Free, Grain free

 

 

 

 

 

 

 

 

 

 

 

 

    I  needed to come up with a dairy free and wheat free dessert for a recent dinner party here.  I made       up this crumble topping using ground nuts, coconut, small amount of raw sugar and extra virgin    

    coconut oil instead of traditional crumble topping made with butter, oats or flour.  It tasted yum, and       more importantly is full nourishing ingrdients.  And, its easy.

 

 

Ingredients:

(serves  6-8)

 

THE COMPOT 

2 apples (green or red), peeling and chopped into small cubes

2 brown pears, peeled and chopped into small cubes

bunch of rhubarb, washed and chopped into small pieces

1-2 cups of frozen raspberries

1 vanilla pod

1 cinnamon stick (or tsp of ground cinnamon)

optional (tblsp of cointreau)

Sqeeze of lemon juice

1 tbsp pure 100% Maple syrup (or sugar if you dont have maple)

1/4 cup of water

 

Chop up all the fruit into small pieces  and and add into a pot with the rest of the ingredients.

Scrape the vanilla pod and add the seeds together with the pod.  Cook on low heat for 20-30 minutes or until soft.  Taste for flavour.  If too sour, add more maple. Remove vanilla pod and cinnamon stick.  Set aside until ready to assemble (or refrigerate if not using it straight away).

 

THE CRUMBLE

3/4 cup of almonds (preferably lighly toasted)

3/4 cup macadamia nuts

3/4 cup of organic pure coconut flour (or organic sulpher free finely dessicated coconut)

1/4 cup of raw sugar

4 Tblsp extra virgincold pressed coconut oil

 

BLITZ all of the above ingredients (except COCONUT OIL) together until a fine crumb is formed (dont over blitz or it will turn into a paste).

 

Add 4 tbsp of extra virgin coconut oil (Room temp: NOT MELTED), and work it through the crumb mixture with your fingers until it is incorporated into the crumb mixture.  The end result should be a crumbly texture. If too wet adjust with more coconut flour, nut meal or too dry, add more coconut oil.

 

Assemble by placing COMPOT into a dish and sprinkle crumb over the top.

 

Bake in heated oven at 180 for approx 15 minutes or until lightly toasted brown (watch to make sure it does not burn!!!)  COver with foil if browning too quickly and you want to keep heating the compot up).

 

I actually served this with my own home made a coconut icecream because I needed a diary free dessert.  You can serve this with cream, yoghurt or icecream if you desire.

 

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