Rhubarb and Apple Crumble

Posted by J & G Duncan on

The ingredients and finished delights of rhubarb & Apple crumble made with Mega Medley Granola

Rhubarb Crumble with Mega Medley Topping

This might be the best fruit crumble you ever make. I add apples to fill it out a bit. Ideally, I would also add a pint of chopped strawberries to the fruit mix, but the likelihood of fresh strawberries lasting long enough to end up in a crumble in our household are minimal.

The Mega Medley topping is incredible. The blend of seeds and coconut in this recipe create a delicious, crunchy crumble topping that is a perfect complement for the juicy fruit mélange. Here's a link to the kilo bag.

Many crumble recipes call for flour, which is discouraging for those following a gluten-free diet. This recipe does not use flour, and, if you are avoiding gluten, you can opt to use our Mega Medley Granola made with gluten-free oats.

Prep time: 15-20 minutes

Bake time: 30-45 minutes

Total time: 45-60 minutes

INGREDIENTS

Filling:

  • 2 cups chopped rhubarb
  • 2 organic apples, peeled and chopped into chunks
  • ½ - 1 cup brown sugar

Topping:

  • 1 ½ cups of Singing Bowl Granola Mega Medley
  • ½ cup organic quick oats
  • Dash of salt
  • 1/3 cup melted butter (NOT margarine!)
  • ½ cup brown sugar

 

DIRECTIONS:

Preheat oven to 350 degrees F.

Wash the rhubarb and chop it into chunks. Peel the apples and cut them into similar sized chunks as the rhubarb. If you have fresh strawberries, wash them and cut them into thick slices.

Mix the fruit thoroughly in a baking dish of your choice with ½ cup – 1 cup brown sugar. Rhubarb is very tangy, so I tend to add the larger amount of sugar, but, if you’re adding strawberries, their natural sweetness will reduce the need for so much sugar.

In a separate bowl, mix the Mega Medley Granola with the organic quick oats*, ½ cup brown sugar and a dash of salt. Add the melted butter and mix until the dry ingredients are fully coated. Spread crumble mix generously over the fruit and place on a baking sheet (to catch drips!) in the oven. Bake at 350 degrees F for 30-45 minutes until the crumble is nicely browned and the fruit is soft.

 

This is delicious served while still warm with a scoop of vanilla yogurt or ice cream.

* If you are following a gluten-free diet, substitute these quick oats for gluten-free quick oats.

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