Dessert crumbles just scream cosy nights around the lounge watching a good movie with the family. A crumble, also known as a brown betty (if you’re from the UK), is a traditional British dish that can be made into a sweet or savoury version, depending on the ingredients used, although the sweet version is much more common. While most crumble recipes call for large amounts of refined white sugar, this one uses coconut sugar and spices to add sweetness and tastes just as good, if not better, than its less healthy counterparts. It’s the healthy answer to your sweet-tooth cravings that won’t leave you feeling guilty and bloated. Serve this crumble warm straight from the oven with a generous dollop of chilled yoghurt or whip up a batch coconut cream.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- Stewed Rhubarb
- 1 large bunch rhubarb, trimmed & chopped into 2–3 inch pieces
- ⅓ cup coconut sugar
- Zest & juice 1 orange
- 2.5cm piece ginger, grated
- 1 tsp vanilla bean powder
- ¼ cup water
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- ½ tsp nutmeg
- 2 tbsp coconut sugar
- ½ tsp ground cinnamon
- 1½ cups walnuts or almonds, or mixed nuts of choice
- 3 tbsp butter, cut into cubes
- Pinch Celtic sea salt
- Dollop chilled coconut cream, to serve
Method
- Preheat oven to 175°C.
- First, stew rhubarb placing rhubarb in large saucepan with remaining ingredients over top.
- Bring to a boil and simmer gently until soft, about 10 mins, until rhubarb is cooked but still holds its shape.
- Move to bowl, add nutmeg, coconut sugar and cinnamon and toss to coat.
- Remove from bowl and layer into square pie or baking dish.
- In food processor, process nuts until fine. Add butter and sea salt and process until crumbly.
- Sprinkle mixture over rhubarb and place in oven. Bake for 15–20 mins until crispy on top. Serve with chilled coconut cream.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
