Rhubarb, Blueberry & Plum Crumble
Clean Supper Club
This dessert takes us back to our childhood.
A firm family favourite transformed into an unctuous, comforting creatively clean eating dessert.
Enjoy in a cosy armchair with a good book or share with the family.
Serves
6-8
Equipment
Large pan
Food processor
Ovenproof dish
Mixing bowl
Heat oven to 200 ° C
Ingredients
For the topping
180g of mixed nuts choose from Almonds, Pecan & Brazil
200g jumbo Oats
3 heaped tablespoons of coconut oil
100ml maple syrup (Grade A)
2 tsp. ground cinnamon
For the Fruity Filling
4 sticks of rhubarb - diced
5/6 plums de-stoned
A large handful of blueberries (frozen is fine)
1 tbsp. of organic apple cider vinegar
Crumble filling mix alternatives
blackberries & apple
strawberry, blueberry & apple
Coconut Cream
We’ve become coconut cream converts and love our crumble with this tasty addition.
1 x 400g tin of coconut milk
2 tbsp. of maple syrup
Method
1. Place the tin of coconut milk into the freezer for up to 2 hours.
2. Blend the nuts and half the oats in a food processor to make crumbly flour.
3. Then tip into a large mixing bowl and stir in the remaining oats.
4. In a saucepan gently melt the coconut oil, then stir in the maple syrup and cinnamon.
5. Pour mixture over the crumble topping and stir until all combined.
6. To make the fruity filling, slice the rhubarb into bite sized pieces.
7. Cover the base of a large saucepan with 1cm of water, 1 tbsp. maple syrup and 1 tsp. of ground cinnamon.
8. Put the rhubarb into the pan and simmer for 5 minutes.
9. Then add the apple cider vinegar and the remaining fruit - simmer until soft, but not mushy.
10. Spoon the fruity filling into an oven-proof dish then evenly spread over the crumble topping.
11. Place in the centre of the oven and bake for 25-30 minutes until lightly golden.
Coconut cream
Remove the tin of coconut cream from the freezer, open and spoon the white of the coconut milk into the food processor.
Add the maple syrup and whizz until smooth, once mixed up return to the fridge until ready to use.
Save the remaining coconut water for a Smoothie.
Notes
Portions freeze well.
Use any of your favourite fruit for the filling.