MUM’S APPLE, BLUEBERRY & RHUBARB CRUMBLE | warming recipe from WHOLE

I don't often share recipes from my second book WHOLE on here, preferring to keep this to new recipes as I create them. 
I really want you to experience its pages and the 111 other recipes for yourself. I poured everything into that book including the design and feel, so that you 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 crumble. 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 wholefoods, flavour and sustaining energy that you could enjoy any leftovers for brekkie. It's great to tuck into when it’s chilly, served with a big dollop of coconut yoghurt and a pinch of extra cinnamon - it really is divine. For a gluten-free option, replace the oats with more almonds and shredded coconut (see swaps in the cooks notes at the bottom of the post).

For a video of me making this simple dish and a tutorial on how to make the beautiful ceramic baking dish, check out my IGTV. 

x Harry 

Serves: 4 
Prep time: 10 minutes 
Cook time: 30 minutes   
Difficulty: Easy

FILLING
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
1 cup (160g) almonds or almond meal
1/2 cup (35g) shredded coconut 
1/2 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 

Preheat oven to 200 degrees celsius fan-forced.

Heat a large saucepan on medium heat. Add all of the fruit layer ingredients to the pot with 1/4 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. 

COOKS NOTES

SWAPS:

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 or coconut oil. 

Apple - More banana or berries.

Banana - More apple.

Rhubarb - More berries.