Apple, Rhubarb & Berry Crumble

This crumble is equally as delicious served cold, it's healthy too so why not consider making it for breakfast! It is both gluten and dairy free for those with an intolerance. Reinventing some of the best classics proving that all our favourites are completely adaptable makes my heart sing, especially when the result in my opinion is better than the traditional crumble.

INGREDIENTS

Filling

2 cups frozen Rhubarb

5 granny smith Apples, cubed into 5cm pces

1 Vanilla pod, split

1 Cinnamon stick

1 cup fresh strawberries

1 cup fresh blueberries

¼ cup Almond milk

3 Orange peels

¼ cup Molasses (can substitute with any natural sugar)

Topping: Crumble

1 cup Cashews

1 cup Almonds

½ cup Pepita seeds

2 tbsp Vanilla Powder

1 tbsp Raw honey

2 tbsp Nutlex butter or Coconut oil

1 tsp ground cinnamon

To Serve

Natural Coconut yoghurt

METHOD

1. In a medium pot place the following filling ingredients: apple, vanilla, orange peel, cinnamon, molasses & milk and bring to the boil.

2. Add rhubarb, simmer for a further 15 minutes

3. Add berries and continue to cook for 5 minutes or until apple is just softened.

4. Into a 25 cm baking dish or into individual ramekin dishes fill up to ¾ high and set aside.

5. Place all crumble ingredients (except honey and nutlex) into a large food processor and pulse until it resembles a crumble.

6. Place on top of the filling and bake for 35 minutes into a 200°C oven

7. Top with yogurt