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Easy Healthy Apple Crumble

| Baked Sweets, Desserts, Members only

This easy healthy apple crumble is a simple, delicious dessert made with sweet, spiced apples and a golden, buttery topping. It’s the kind of classic you can pull together with pantry staples, yet it still feels nourishing and satisfying thanks to whole food ingredients. Perfect for cooler evenings or when you need a reliable family…

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Plum Pear Raspberry Crumble

| Baked Sweets, Desserts, Members only

This delicious tray bake Plum Pear Raspberry Crumble is a beautiful combination of fruits topped with a wholesome, crisp crumble. It’s really simple to make and is the perfect fruity treat to serve for dessert. Health benefits This crumble is naturally rich in fibre thanks to the combination of plums, pears and raspberries, which help support…

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Apple Raspberry Rhubarb Macadamia Crumble

| Baked Sweets, Desserts

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.

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination flavours with apple, raspberry and rhubarb.
Print Recipe
4.89 from 9 votes

Apple Raspberry Rhubarb Macadamia Crumble

This Apple Raspberry Rhubarb Macadamia Crumble my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Servings: 4
Author: Well Nourished Team

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)
Metric – US Customary

Instructions

  • 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.

Notes

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.

Rhubarb Ginger Crumble

| Baked Sweets, Desserts

Rhubarb is one of those fruits (actually technically a vegetable), you either love or hate. I’m grateful my whole family love it as it is one of those nostalgic foods that takes me back to cooking with my nan. Though she was a whole lot more traditional in her use of it, I like to pair it with slightly less conventional flavours like ginger, coconut and almonds – like in this delicious rhubarb ginger crumble .

Like so many of my recipes, this is one is incredibly versatile, you could eat it for breakfast, or have it for dessert. It’s one of my most favourite flavour combos and nourishing to boot!

Health Benefits

Rhubarb is a high fibre vegetable and in Chinese herbal medicine, it is a rhizome used for supporting sluggish digestion (especially treating constipation and abdominal bloating). It has a very impressive nutrient profile including vitamin A, C, B complex and K, as well as being a fabulous source of many minerals. It’s one of the best plant sources of calcium (though its oxalate content does affect absorption). It is also a wonderful source of many protective antioxidants.

Ginger is awesome also for supporting a healthy digestion.

Ingredients

You’ll need fresh chopped rhubarb and for the crumble mixture coconut sugar or rapadura, rolled oats, almond meal, chopped raw almonds, shredded coconut, butter, ground cinnamon. For the syrup mix rice malt syrup (or honey) and fresh ginger for this scrumptious treat.

How to make this rhubarb crumble recipe

To whip up this easy crumble, preheat your oven, mix the syrup ingredients, toss the rhubarb with the syrup, and arrange it on a tray. For the crumble topping, combine the dry ingredients and rub in the cubes of butter before baking both the rhubarb and crumble until golden brown and delicious.

Serving suggestions and how to store

Serve this crumble warm with a generous dollop of sour cream, Greek yoghurt, or coconut yoghurt for a creamy contrast. Or for a delicious dessert serve with vanilla ice cream. Store leftovers in an airtight container in the fridge, and enjoy them as a quick snack or dessert.

Vary this rhubarb ginger crumble to suit

This rhubarb ginger crumble recipe is incredibly adaptable! For a low-fructose version, swap coconut sugar for rice malt syrup. You can easily make it grain-free by using rolled quinoa instead of oats. For dairy-free options, simply replace the butter with coconut oil and serve with coconut yoghurt. Vegan options are also available by substituting sweeteners and fats accordingly. Don’t like ginger? Just use extra cinnamon or cardamom instead!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Rhubarb Ginger Crumble - this simple, nourishing crumble is a delicious breakfast or dessert. The recipe includes gluten-free variations.
Print Recipe
5 from 3 votes

Rhubarb Ginger Crumble

This delightful rhubarb ginger crumble is the perfect balance of tart and sweet. Not only is it a comforting dessert, but it's also versatile, allowing you to cater to various dietary needs with a few simple tweaks.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Servings: 4

Ingredients

  • 1 bunch/s rhubarb -leaves trimmed and cut to approx. 15cm lengths

Crumble

  • 30 g coconut sugar or rapadura (2 tablespoons )
  • 30 g rolled oats (¼ cup) see below for gluten & grain-free
  • 25 g almond meal (¼ cup)
  • 35 g raw almonds (¼ cup) chopped or almond flakes
  • 25 g shredded or desiccated coconut (¼ cup)
  • 50 g butter -at room temperature
  • ½ tsp ground cinnamon

Ginger syrup

  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 tbsp hot water
  • 1 tbsp ginger root -freshly grated or 1 tsp of ground ginger

Instructions

  • Preheat your oven to 180℃/350°F (fan forced). Line two small trays with baking paper.
  • In a small jug, mix the syrup ingredients until well combined.
  • Toss the rhubarb with the syrup and arrange in a single layer on one of the trays.
  • In a large mixing bowl combine all of the crumble ingredients and rub the butter in the dried ingredients until well combined. Alternatively, pulse in a food processor.
  • Arrange the crumble in a thin layer on the second lined baking tray.
  • Bake the rhubarb and crumble in the oven for approx. 15 minutes or until the rhubarb is just cooked through.
  • Divide the rhubarb between serving plates, spoon over the crumble and serve immediately with sour cream, full-fat natural or Greek yoghurt or coconut yoghurt.

Store

  • Store in an airtight container in the fridge.

Notes

Low-fructose

Replace the rapadura or coconut sugar with rice malt syrup (and choose RMS for the ginger syrup).

Grain and gluten-free

Replace the oats with rolled quinoa (flakes). This is one of my favourite crumble mixes.

Dairy-free

Sub the butter with coconut oil (or ghee if you tolerate it) and serve with coconut yoghurt or cashew cream.

Vegan

Choose rice malt or maple syrup as your sweetener. Sub the butter with coconut oil and serve with coconut yoghurt or cashew cream.

Nut-free

Replace the almond meal with desiccated coconut and the almonds with sunflower seeds (or shredded coconut).

Coconut-free

Replace the coconut with more nuts or oats.

Don't like ginger?

Then substitute it with cinnamon.

Apple Rhubarb crumble

For a pie type of crumble, dice the rhubarb (1-2cm), double the syrup and add in two large Granny Smith apples, peeled and diced. Pop in a baking dish and top with the crumble (I also double the quantity of crumble mix). Bake for approx. 30-40 minutes or until the fruit is cooked and the crumble browned. If your crumble has browned but your fruit isn't cooked through, cover with foil and continue to bake.
 

I'd love to hear how you like this flavour combo. Post a comment or rate this recipe.