This recipe is gluten-free and vegan. Hope you enjoy it!
- 250 g rhubarb
- 200 g apples or 3 medium apples
- 200 g frozen raspberries
- 3 tbsp xylitol you can also use honey, maple syrup or agave syrup
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp water
- 150 g oats
- 3 tbsp shredded coconut
- 5 tbsp almond flour
- 5 tbsp xylitol you can also use honey, maple syrup or agave syrup
- 2 tbsp sunflower seeds you can use pumpkin seeds instead
- 4 tbsp coconut oil melted
To Stew Fruits Base:
Core the apples and cut them into 3cm chunks.
Chop the leaves off the rhubarb and cut the stalks into 3 cm pieces.
Put the apples, rhubarb and frozen raspberries into a medium-sized pot, add spices, xylitol and water. Cover and simmer on low heat, stirring occasionally for 15-20 mins. When the rhubarb and apples are soft (but still holding their shape) pour them into an ovenproof dish and spread them evenly.
To Make Crumble Topping:
Melt the coconut oil over a low heat.
In a bowl combine: oats, shredded coconut, almond flour, xylitol, sunflower seeds and melted coconut oil. Stir until well combined.
Spoon the crumble over the fruit base. Bake in the oven for about 25 minutes.
Did you make this recipe?
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