Rhubarb and apple crumble
May 9, 2018


Serves: 6+ 


Fruit filling

  • 6 rhubarb’s stem – thinly sliced
  • 3 Fuji apples – cored and chopped
  • 1 teaspoon ground vanilla
  • juice of an orange
  • 2 tablespoon maple syrup

Crumble topping

  • 1 & ½ cup rolled oats
  • ½ cup almond flour
  • 5 tablespoon cold-pressed coconut oil (room temperature) + more for greasing the dish
  • 13 fresh soft dates, pitted
  • Pinch of sea salt 


  1. Preheat the oven to 350°F. Grease a 9-inch baking dish or a cast iron with coconut oil.
  2. Place the rhubarb and apples in a baking dish and toss with vanilla, orange juice, and honey.
  3. Prepare the crumble in a separate bowl. Start by thoroughly mixing rolled oats, almond flour, and sea salt.
  4. Chop the dates and add to the mix with the coconut oil.
  5. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the fruit.
  6. Bake in the oven for 30 minutes until the fruit juices are bubbling around the edges and the crumble is firm and browned.
  7. Serve warm over frozen strawberries and top it off with coconut cream or your favourite ice-cream.
  8. Keeps for about a 5 days in the fridge. Freezes and reheats well.




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