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Rhubarb & Apple Crumble (GF)

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Ingredients
  

Pie Filling

  • 2 Granny Smith apples about 400g peeled, cut into 2cm pieces
  • 200 g rhubarb coarsely chopped (basically a big bunch will do)
  • 1 tbsp coconut sugar
  • 1 tbsp lemon or lime juice of course I used lime
  • 1 cinnamon stick

Crumble Topping

  • 2 tbsp coconut sugar
  • 2 tbsp almond meal
  • 2 tbsp shredded coconut
  • 1 tbsp brown rice flour
  • 1 tbsp buckwheat flour
  • 1/3 teaspoon ginger or whatever you like.
  • 5 tsp solid coconut oil/ or butter
  • 2 tbsp flaked almonds
  • Maple syrup or honey & natural yoghurt and fresh fruit to serve

Instructions
 

  • Preheat oven to 180C/160C fan forced.
  • Place the apple, rhubarb, sugar and lemon/lime juice in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves.
  • Cover and cook, stirring occasionally, for 8 minutes or until apple is starting to soften. Transfer to a smallish baking dish.
  • Set aside to cool for 5 minutes.
  • Meanwhile, for the crumble mixture, combine the coconut sugar, almond meal, shredded coconut, rice flour, buckwheat flour and mixed spice in a small bowl.
  • Add the coconut oil and use your fingertips to rub into the coconut mixture until mixture resembles coarse breadcrumbs. Stir in the flaked almonds. Sprinkle crumble over the apple mixture. Add extra Almonds on the top
  • Bake for 20-25 minutes or until golden. Serve with fruits of choice like some berries and yoghurt.