Apple & Rhubarb Crumble

Posted by Lorna Macchia on

Stewing apples is a very nostalgic ritual for us as it is something our Scottish mum/Nan has done for as long as we can remember … and more often than not, the apples were used to make a delicious crumble which the whole family loved.  In the good old days it was made with loads of brown sugar and topped with lashings of vanilla ice-cream!

I get excited now when I find organic granny smith apples at the local farmers markets or organic grocers, and always buy some fresh rhubarb too when it is in season.  These are simply cooked together with a little water & cinnamon and added to our breakfast granola or used to make a crumble. 

Here’s my version of apple rhubarb crumble that is gluten, grain & dairy free with a vegan option.


Apple & Rhubarb Crumble


We use all organic ingredients

Serves 4-6

Stewed apple & rhubarb


  • 10 granny smith apples, washed, cored and thinly sliced (leave skin on)
  • 3-4 sticks of rhubarb, trimmed and diced
  • 2 tsp cinnamon or 1 cinnamon quill
  • ¾ cup filtered water



Put all ingredients in large pan, bring to the boil on stove, then allow to simmer with the lid on, for approximately 15-20 mins, stirring frequently.  You may need to add more water if they begin to stick to the bottom.

Once cooked through, remove from heat and allow to cool.  Spread over bottom of medium sized casserole dish .



Preheat oven to 180oC


  • 1/2 cups almond meal
  • 1/2 cup hemp seeds
  • ½ cup shredded coconut
  • ½ cup activated pecans, roughly chopped
  • 2 tsp cinnamon
  • ½ tsp celtic salt
  • 1 tsp vanilla powder or 1 tsp vanilla essence
  • 2 - 3 tsp honey, melted (or maple syrup)
  • 3 tbsp macadamia nut oil or grass fed butter, melted



Mix dry ingredients together.  Combine honey (or maple) & macadamia oil (or butter) together, add to dry ingredients and mix thoroughly.

Spread over apple mixture and put in oven for 15 – 20 minutes until golden brown on top.

Serve warm with a generous dollop of coconut yogurt.

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