Who doesn't like a crumble? This alternative topping suits any stewed fruit and is full of nut, seeds and oats goodness. If you use organic oats you can also be sure that it's gluten free. Here I've combined it with rhubarb, a great source of fibre and vitamin K. I fancied some ice-cream with mine, so my husband and I had a scoop of lovely Cornish vanilla.
WHAT YOU NEED (serves 4):
500g rhubarb, chopped into 1" batons
2 tbsp orange juice
15g fresh ginger, finely chopped
(or 1/2 teaspoon ground ginger)
1tbsp brown sugar
150g whole oats
50g ground almonds
50g flaked almonds
2 tbsp pumpkin seeds
2 tbsp coconut oil
1 tbsp brown sugar
1 tsp cinnamon
WHAT YOU DO:
Place the chopped rhubarb, orange juice and ginger into a pan and simmer very gently with the lid on until the rhubarb is softened but still has some bite.
While it cooks you can make the crumble topping: heat the coconut oil in a large frying pan and add oats to fry. They need to take on some colour and start to crisp - about 5 minutes.
Add the flaked almonds and gently cook those for another couple of minutes until they start to brown at the edges. Keep it moving all the time.
Finally, add the ground almonds, pumpkins seeds and sugar and stir well.
Place the warm rhubarb into an oven proof dish and add the crumble topping. If you want a crispier topping you can place it in a hot oven or under the grill until it's browned - watch it though!
Serve warm with cream, ice-cream or crème fraiche.
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