Rhubarb Raspberry Crumble

This is a truly heavenly crumble from my cookbook Healthy Baking and is so delicious, the entire family will love it! It's incredibly quick and simple to make, so is great for getting the kids involved in the creation process. Any leftovers can be enjoyed for breakfast the next morning with some warm custard and a dollop of cultured Greek-style yoghurt.

Ingredients:

RHUBARB RASPBERRY FILLING
2 bunches rhubarb, cut into chunks
2 oranges, juiced
2 teaspoons vanilla bean paste
4 tablespoons organic maple syrup
1 cup raspberries, fresh or frozen

CRUMBLE
200g almond flour or almond meal
100g oat flour or rolled oats
160g butter
4 tablespoons coconut sugar or unrefined raw sugar

Method:
Preheat your oven to 180°C.
Combine crumble ingredients into a mixing bowl until crumbly.
Set aside and prepare your rhubarb.
Combine rhubarb, orange juice, vanilla and maple syrup into a bowl. You should have about 1 cup of orange juice.
Spoon into a baking dish.
Roast rhubarb and aromatics in the oven for 15 - 20 minutes.

Remove rhubarb from the oven.
Scatter the raspberries over the rhubarb mixture and gently fold through.
Top rhubarb generously with the crumble.
Bake for a further 30 minutes or until golden and enjoy!

 

Recipe brought to you by The Healthy Chef