This is one of those recently created favourite crumble recipes. Although most of my crumbles have been berries alone, berries with apples, apples alone, berries and rhubarb, I never ventured into mixing them all together. So, voila! A new recipe!
Although the preparation looks intense, it really moves along quickly when you prepare all the ingredients before you start baking. Also this is one of those recipes, that you can play with the amount. I call it my “about” recipe.
“You’ll need about 3 cups of rhubarb, about 2 tbsps of honey….about 8 apples…”, you get the idea.
No hard and fast rules here, just go with what you feel is right and/or which fruit you enjoy the flavour of most! I love tangy, with a hint of sweetness; adding a nut crumble adds another dimension of flavour and texture that completes it salivating power!
One thing for sure is that when you top this with vanilla ice cream or whipped cream, you’ll be looking for a second serving!! Enjoy!
Rhubarb, Strawberry, Apple with Walnut Crumble
Prep: 20-40 minutes
Cook and Bake: 40-45 minutes
Bake: 375F
(These portions make a large size crumble- you can half the pie ingredients to make a smaller size; personally I would not half the topping ingredients-because the more crumble the better!)
You will need a deep pie dish or a baking dish.
Ingredients for the pie:
3 cups of fresh rhubarb, chopped
2 cups ripe strawberries, sliced
8 ripe pink lady or granny smith apples, peeled, cored and sliced
2 tablespoons of water
4-5 tablespoons of lemon juice
2-3 tablespoons of honey
2 tablespoons of tapioca, arrowroot powder or cornstarch
1 tsp of cinnamon
1/4 cup of brown rice flour (or all purpose)
Ingredients for the topping:
1 1/2 cup of quick cooking oats
1 cup of walnuts, chopped
2 tbsp of coconut oil (melted)
1/4 cup of coconut sugar
1/4 cup of brown rice flour (or all purpose)
1 tablespoon tapioca, arrowroot starch, or cornstarch
2 tbsps of apple sauce
1 tsp teaspoon of cinnamon
Preparation:
Prepare the filling:
Place the chopped rhubarb in a medium sauce pan. With heat on medium-high, add honey, 2 tbsps of lemon juice and the water.
Cover and allow to cook 5-7 minutes. Turn off heat when rhubarb is tender.
Add the sliced strawberries when the rhubarb is done.
Take 1 tbsp tablespoon of arrowroot or cornstarch, add 2 tsp of water, mix and pour into fruit mixture. Stir in till combined and mix appears to gel.
While the rhubarb is cooking, peel, core and slice the apples, preferably with a mandolin to get even slices. Place in a large mixing bowl.
Drizzle remaining lemon over the apples and mix gently.
Add the 1/4 cup flour, 1 tsp of cinnamon, coconut sugar, 1 tbsp of tapioca or arrowroot starch. Mix and coat into the apple slices.
Prepare the crumble for the pie:
In a small prep chopping blender, chop together the walnuts and 3/4 cup of the oats.
Pulse till walnuts are like a crumble!
Add coconut sugar, pulse, then transfer to a medium size bowl.
Add remaining 3/4 cup of the oats, cinnamon and 1 tbsp of arrowroot and 1/4 cup brown rice flour.
Mix together and make a well in the centre.
Add coconut oil and apple sauce to the centre.
Using your hands or a fork, mix the oil and apple sauce into the oat and walnut mixture till everything is well mixed. Set aside.
Bringing it together:
Add your sliced apples to the deep dish first, pressing down gently. Then add the rhubarb mixture on top evenly.
Spread the crumble over the mixture. Press down gently.
Place dish into the oven at 375 F and bake for 40-45 minutes (until you notice bubbling around the edges).
Remove from oven and let cool for 30 minutes.
Serve alone or with whipped cream or ice cream.
Enjoy!
Comments