So it seems crumbles are usually regarded as a dessert, not a breakfast food.
Pfff who decides these things? If I want to eat crumble for breakfast, I shall, and there is nothing anyone can do to stop me.
It just really makes it feel like the weekend, you know? A dash of cinnamon, a plop of coconut yoghurt, and I’m good to go. Of course this also works perfectly well served after dinner, with some cream (or cashew cream for a vegan option).
It’s sweet and decadent!
I always find that when I’m cooking fruit, especially fruit like apple, the natural sweetness comes out on its own. Add to that the orange juice, and the fruit softens and caramelises perfectly, and gets oh so sweet!
Ohhh and then the crumble layer.
Oh the crumble layer! It’s perfectly crisp, with some wonderful chunks of hazelnuts and brazil nuts throughout, and a delicious caramel-y sweetness from the dates. I could eat this for days and always want more!
I used hazelnut meal in mine, but if you can’t get your hands on enough hazelnuts to grind into a flour, or you simply don’t want to, feel free to use almond flour instead.
My new favourite grain free crumble! It's perfectly sweet, even though it has no added sugar, and tastes indulgent and decadent. It's one crumble that won't feel like it weighs you down, and just keeps you going back for more!
Author: Teffy Perk
Recipe type: Grain-free, Gluten Free
Serves: serves 6
1 bunch rhubarb
1 cup (100g) raspberries, fresh or thawed frozen
1 teaspoon vanilla powder
2 teaspoons maple syrup
½ orange, juiced and zested
½ cup hazelnuts
½ cup brazil nuts
1 cup hazelnut or almond meal
2 tablespoons shredded coconut
5 medjool dates, pitted and chopped
1 teaspoon vanilla powder
Pinch sea salt
5 tablespoons coconut oil, chilled, chopped
Preheat your oven to 160ºC/320ºF and lightly grease a 20cm baking dish.
Chop your rhubarb, and dice the apples, discarding the seeds. Add to the baking dish with the raspberries, vanilla, maple syrup, and orange juice and zest, mixing to combine.
Place in the oven and bake for 15-20 minutes while you make your topping.
For the topping, place the whole units in a food processor and pulse a few times to break them down. Add to a bowl with rest of the ingredients, toss to combine, and then use your fingers to rub the chilled coconut oil into the mixture, until it resembles breadcrumbs.
Remove dish from the oven and sprinkle the crumble mixture on top. Return to the oven and bake for another 15-20 minutes, until the top is golden and crisp.
Join our newsletter, subscribe to Sprinkle of Green
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!