This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb perfectly and topped with the buttery macadamia crumble it’s a beautiful, nourishing dessert (that’s healthy enough for brekkie).
Health benefits
The combination of apples, rhubarb, and raspberries brings a boost of antioxidants, fibre, and vitamins. Macadamia nuts are rich in healthy fats, while almond meal adds protein and fibre, making this dessert a healthier option compared to traditional crumbles.
Ingredients
Key ingredients for the filling include Granny Smith apples, rhubarb, and raspberries, all sweetened with a touch of rice malt syrup, honey, or maple syrup. The crumble topping is made from almond meal, oats (or quinoa flakes for a grain-free option), macadamia nuts, and cinnamon.
How to make apple raspberry rhubarb macadamia crumble
To make this fruit crumble, start by sautéing the apples, rhubarb, and cinnamon in butter until softened. Stir in the raspberries, then divide the fruit mixture between ramekins or put into a large baking dish. For the crumble mixture, pulse together butter, almond meal, syrup, cinnamon, oats (or quinoa flakes), and macadamias until a sticky crumble forms. Sprinkle the crumble over the fruit and bake until golden brown.
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
Serve this low sugar crumble warm, paired with cream, Crème Fraîche, yogurt, or vanilla ice cream for extra indulgence. Leftovers can be stored in an airtight container in the fridge or freezer. To reheat, cover with foil and warm in a low oven.
Vary this apple raspberry rhubarb macadamia crumble to suit
To make this gluten-free, replace the oats with rolled quinoa flakes. For a dairy-free/vegan version, substitute the butter with coconut oil and serve with coconut cream or yogurt. To make it nut-free, replace almond meal with spelt or gluten-free flour and omit the macadamia nuts or replace them with seeds.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Ingredients
- 30 g butter
- 4 Granny Smith apple/s – large ones, peeled and diced
- 1 bunch/s rhubarb – finely sliced
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 tsp ground cinnamon
- 100 g raspberries – fresh or frozen (1 cup)
Crumble
- 50 g butter
- 100 g almond meal
- 1 tsp ground cinnamon
- 85 g rice malt syrup, honey or maple syrup
- 100 g rolled oats – or rolled quinoa flakes for grain-free
- 125 g macadamia nuts – (1 cup)
Method
- Pre-heat your over to 180°C/350°F (fan-forced).
- In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
- Lastly fold through the raspberries and turn off the heat immediately.
- To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. If you are using a Thermomix, 4-6 pulses.
- Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. If using a Thermomix, reverse 4-6 pulses.
- Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.
Serve
- Warm with cream, Crème Fraîche, yoghurt or ice-cream.
Make-ahead
- Re-heat in a low oven (covered with foil) until just hot.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Gluten-free
Replace the oats with rolled quinoa flakes.Dairy-free/ vegan
Replace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).Nut-free
Replace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.Let me know how you love this nourishing and delicious crumble recipe in the comments below.
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Kate Dixon says
Beautiful crumble! The topping is AMAZING. I could eat it by the spoonful x
Georgia Harding says
Ha ha, I made this for guests yesterday, the kids ended up having an argument over who took the most crumble. So pleased you loved it Kate G x
Yanina says
Thank you, such an easy, favorite classic, I have memorized and passed on your recipe to friends, we have a mother’s group where we do food swaps and recipe shared, this is a classic we all enjoy together!
Georgia Harding says
So lovely to share food memories with friends Yanina, so please it’s a winner G x
Nikki says
Hi what is an almond meal can it be replaced with almond flour ?
Well Nourished Team says
Hi Nikki, almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. So I think either would work in this recipe 🙂
Anna says
OMG – this is on constant rotation at my house. We often pair it with Russian custard ❤️❤️ My son who has been on a long journey with gut healing loves it – and he’s only 9!
Well Nourished Team says
Hi Anna, what lovely feedback, that makes me happy to hear your son can enjoy 🙂
Victoria says
This is the most delicious crumble I have ever eaten. I will never use another recipe. I do have to make it just with apple and raspberry because my children don’t like rhubarb but it is still amazing. My 12 year old asked me t9 make it for breakfast today!
Well Nourished Team says
Hi Victoria, so glad you loved the recipe! 🙂
Nic says
Hi Georgia, we have recently moved to a GF household due to my daughters coeliac diagnosis. I used to make ALL your sweet bakes but have lost my passion due to not being able to use oats. After using quinoa flakes in the raspberry macadamia bake it was very dry and sadly not rated by the family (raspberry bake was are staple special occasion breakfast). Are there any other alternatives for oats in this recipe and all others that isn’t so dry? Thanks so much!
Denise says
Hi, you can buy gluten free oats in most supermarkets which behave no differently to ‘normal’ ones so hopefully you’ll still be able to enjoy this recipe😃
Nic says
Hi Georgia, we have recently moved to a GF household due to my daughters coeliac diagnosis. I have been baking ALL your sweet recipes for years, but have lost my passion due to not being able to use oats. After using quinoa flakes in the raspberry macadamia bake it was very dry and sadly not rated by the family (raspberry bake was are staple special occasion breakfast). Are there any other alternatives for oats in this recipe and all others that isn’t so dry? Thanks so much!
Well Nourished Team says
Hi Nic,
You could try mixing almond meal and flaked almonds together to replace the quinoa flakes, let us know how it goes 🙂
Kelly Broadhurst says
Hi Georgia,
When you say 1 bunch of rhubarb, how many stalks would that equate to? Just don’t want to over buy. Looking forward to making this yummy meal this week. The kids can’t wait!! Thank you so much.