DESSERT, ORGANIC, PLANT-BASED, RECIPES, SWEET, WFPB, WHOLE FOOD

MUM’S APPLE, BLUEBERRY & RHUBARB CRUMBLE | WHOLE FOOD| PLANT BASED – Recipe from WHOLE by Natural Harry

I don't often share recipes from my second book, WHOLE on here, prefering to keep this to new recipes as I create them. I really want you to experience it's pages and 111 other recipes for yourself. I poured everything into that book including it's design and feel so that you may not only have a recipe bible at your finger tips but also a beautiful book that grounds you and transports you to the Australian bush and beaches in our local area. 

But....... I also want you to know just how easy and delicious the recipes are, so here is one of my favourites for you. 

Today is the winter solstice here in the southern hemisphere so I thought, what better day to make a delicious warming crumble. 

For a video of me making this simple dish + a tutorial on how to make the beautiufl ceramic baking dish, check out my IGTV. x Harry 


As far as warming and comforting desserts go, I can’t find much better than my Mum’s apple crumble. This recipe is adapted from hers. I have added blueberries and a bit of spice for extra warming goodness. This recipe is so full of whole foods, flavour and sustaining energy that you could enjoy any leftovers for brekkie. Great when it’s chilly, served with a big dollop of coconut yoghurt and a pinch of extra cinnamon, it is divine. For a gluten-free option replace the oats with more almonds and shredded coconut.(swaps at the bottom of the post x )
Serves 4 
Prep time: 10 minutes 
Cook time: 30 minutes   
Difficulty: Easy
FRUIT LAYER 
2 cups (200g) apple, peeled and diced 
2 cups (260g) fresh or frozen blueberries 
2 stalks rhubarb
2 bananas, peeled and sliced 
1 tablespoon maple syrup
1 lemon, juiced 
1 teaspoon vanilla powder


CRUMBLE LAYER 
1 cup (160g) almonds or almond meal
½ cup (35g) shredded coconut 
½ cup (50g) organic rolled oats* 
2 teaspoons cinnamon powder 
1 tablespoon hulled tahini 
1 tablespoon maple syrup* 


TO SERVE 
dollop of coconut yoghurt 
1 pinch of cinnamon powder 
Pre-heat oven to 200°C/392°F fan forced.
Heat a large saucepan on medium heat. Add all the fruit layer ingredients to the pot with ¼ cup of water. Simmer for about 20 minutes or until the liquid begins to thicken. 
Blitz whole almonds in your food processor until a meal is formed. Combine all dry crumble ingredients in a bowl and stir well. Add tahini and maple syrup. Stir and crumble with hands until evenly combined. 
Once fruit is done, add to the bottom of a baking dish spreading evenly. If you are planning to make this over a campfire, pre-prepare the dry crumble mixture. 


Top with crumble and place in the oven for 10-15 minutes. If you are camp-cooking simply assemble cooked fruit mixture and topping. Cover with foil and place close to the coals of the fire, turning carefully every now and then. Dust with cinnamon and serve with coconut yoghurt. 
Ingredients swap suggestions: 

Almonds - 1 1/2 cups almond meal, or pre-ground almonds 
Ground almonds - Sunflower meal, More oats, more coconut 
Oats - buckwheat, more coconut, more almond 
Hulled tahini - nut or seed butter, cocout oil 
Apple - More banana or berries 
Banana - More apple 
Rhubarb - more berries 

Leave a Reply

Your email address will not be published. Required fields are marked *