Apple and Rhubarb Crumble Recipe
I don’t eat refined sugars these days. Instead I sweeten my recipes with fresh medjool dates. They are whole food, and have the sweetness with the fibre and loads of other nutrients.
- 3 Granny Smith apples, cored and chopped into bite-sized pieces
- 6 rhubarb stems, cut into 10cm pieces
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ½ tsp vanilla
- 1 tsp lemon zest
- 1 cup rolled oats
- ½ cup wholemeal flour
- ¼ cup tahini
- 1 cup medjool dates
- Preheat oven to 180°C.
- Place all filling ingredients in large saucepan over medium heat. Cover and cook for 5 mins or until apple starts to soften. Place filling mixture into baking dish.
- In bowl combine oats, flour, tahini and dates. Using fingertips, rub tahini into mixture until mixture resembles coarse crumbs, and sprinkle it over apple and rhubarb mixture. Bake for 35 mins or until golden. Cool for 5 mins before serving.
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