In
AuthorJanella
Rating

Crumbles are traditionally made with butter and sugar. Naturally, this one isn’t.  I don’t think you need to add these things to get a really sweet dessert. Not  when you’ve got fresh fruit and dates around. Leave out the yoghurt  to make it a dairy-free and vegan option.

Yields1 Serving
 2 apples, cored and thinly sliced
 2 pears, cored and thinly sliced
 1 cup thinly sliced trimmed rhubarb
 1 cup orange juice
 4 dates, pitted and roughly chopped
 2 cups raw rolled oats
 1 cup roughly chopped whole almonds
 1 cup pepitas
 1 tbsp ground cinnamon
 ½ cup sunflower seeds
 1 tbsp omega spread or sunflower oil
 plain yoghurt, to serve (optional)
1

Place the fruit, orange juice and dates in a large saucepan over low heat, and put the lid half on. Stew, without stirring, until the fruit is tender, about 15 minutes.

2

Meanwhile, to make the topping, mix all the dry ingredients together in a large bowl. Using your hands, rub in the spread or oil until the mixture resembles chunky breadcrumbs. Set aside.

3

Preheat the oven to 180°C.

4

Spoon the stewed fruit into a 20 x 15 cm ovenproof dish and top with the crumble. Bake until the crumble just starts to change colour, about 15 minutes.

5

Serve with a dollop of yoghurt, if you like.

Serves 4

Ingredients

 2 apples, cored and thinly sliced
 2 pears, cored and thinly sliced
 1 cup thinly sliced trimmed rhubarb
 1 cup orange juice
 4 dates, pitted and roughly chopped
 2 cups raw rolled oats
 1 cup roughly chopped whole almonds
 1 cup pepitas
 1 tbsp ground cinnamon
 ½ cup sunflower seeds
 1 tbsp omega spread or sunflower oil
 plain yoghurt, to serve (optional)

Directions

1

Place the fruit, orange juice and dates in a large saucepan over low heat, and put the lid half on. Stew, without stirring, until the fruit is tender, about 15 minutes.

2

Meanwhile, to make the topping, mix all the dry ingredients together in a large bowl. Using your hands, rub in the spread or oil until the mixture resembles chunky breadcrumbs. Set aside.

3

Preheat the oven to 180°C.

4

Spoon the stewed fruit into a 20 x 15 cm ovenproof dish and top with the crumble. Bake until the crumble just starts to change colour, about 15 minutes.

5

Serve with a dollop of yoghurt, if you like.

Rhubarb Crumble (VG)
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