Welcome to your sinfully good Rhubarb and Apple Crumble with a Ginger Coconut Topping!
I created this recipe when I was in my elimination phase of the Autoimmune Protocol (AIP), a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. Since then, I’ve sucessfully reintroduced a whole number of things but this remains my go-to crumble recipe!
This baby is soooooo good, even AIP muggles will come back for seconds!
I know I’ve mentioned I’m not a fan of sweet breakfasts. But, I make an exception for cold leftover crumble. It’s especially perfect when you’re in your elimination phase of the autoimmune protocol and just can’t face another breakfast hash! I imagine it’s a bit like those people who enjoy cold leftover pizza for breakfast. Hey – I don’t judge…
Rhubarb always makes me think of my Dad. He adores rhubarb with its tart taste. And, David loves it too. This is a good thing because rhubarb is pretty readily available here in Sydney. It marries well with a number of flavours – strawberries, oranges, blueberries, cinnamon, ginger, and – of course – apple.
Over the weekend I experimented a little with making an AIP-friendly crumble. For this wee number, I took a leaf out of the ever-so-wonderful Maggie Beer’s book and used verjuice (the juice of unfermented grapes) as a more gentle acid than the more traditional lemon juice to keep the apples from browning. I was quite pleased with the result!
Now, for you crumble purists out there, this is not the same topping as when you make a flour and butter topping in the traditional way. It’s not even the same as using oats as a substitute. But, for those of us who are gluten-free and who struggle with oats, too (that would be me!), this recipe offers an alternative that tastes great and gives you the ‘I’m eating a crumble’ feeling.
David gives it his big tick of approval, as well.
On the David scoring sheet, this one sits at a firm ‘You can make this any time. I’ll eat it every day’
- 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
- ½ cup coconut flour
- 1½ cups coconut flakes
- ⅓ cup coconut sugar
- ½ cup coconut oil, melted
- 1 teaspoon ground ginger
- ¼ tsp Salt
- Heat your oven to 180° C/350° F (fan forced)
- 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.
- Bake the apple and rhubarb mixture for 20 - 25 minutes until fruit starts to soften but retains its shape.
- 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.
- When the fruit is ready, spoon the topping evenly over the top.
- Bake for 20 min or until the topping starts to turn a golden brown.
E N J O Y !
This recipe features in the Phoenix Helix AIP Recipe Roundtable
(First published July 2014)