SINFULLY GOOD Rhubarb and Apple Crumble with a Ginger and Coconut Topping
Prep time
Cook time
Total time
This recipe is 100% Autoimmune Protocol friendly
Serves: 6 - 8
For the fruit filling:
  • ¼ cup coconut sugar
  • ¼ cup verjuice
  • 50 g coconut oil, melted
  • 6 Granny Smith apples, peeled, quartered and cored
  • 1 bunch rhubarb (10 - 15 sticks), washed, trimmed and cut into 2 - 3 cm lengths
For the crumble:
  • ½ cup coconut flour
  • 1½ cups coconut flakes
  • ⅓ cup coconut sugar
  • ½ cup coconut oil, melted
  • 1 teaspoon ground ginger
  • ¼ tsp Salt
  1. Heat your oven to 180° C/350° F (fan forced)
  2. Mix your sugar, verjuice and melted coconut oil in a bowl. Cut your apple quarters into thin slices. Add to the verjuice mixture, tossing to combine well. Transfer to your baking dish. Give it a shake to distribute the fruit evenly. Scatter the rhubarb over the apple.
  3. Bake the apple and rhubarb mixture for 20 - 25 minutes until fruit starts to soften but retains its shape.
  4. While the fruit is cooking, prepare the crumble topping by mixing your coconut flour, coconut flakes, coconut sugar, coconut oil, ginger and salt in a bowl, stirring until a crumb forms.
  5. When the fruit is ready, spoon the topping evenly over the top.
  6. Bake for 20 min or until the topping starts to turn a golden brown.
* as an alternative to verjuice, 1 tablespoon of apple cider vinegar and enough water to make up a ¼ cup will do the trick
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