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.
Topped with the protein rich, nutty crumble it makes a delicious, nourishing dessert that’s healthy enough for brekkie.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Apple Raspberry Rhubarb Macadamia Crumble
Ingredients
- 30 g butter
- 4 Granny Smith apples – 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)
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. Thermomix, 4-6 pulses.
- Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. 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.