Cupcake Apple & Rhubarb Crumble | Gluten & Dairy Free | How to

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Ingredients (makes around 12)

For the Crumble:

1 tsp Cinnamon

3/4 Cup Rolled Oats

1/2 Cup Ground Almonds

1/2 tsp Sea Salt

2 tbsp Maple Syrup

2 tbsp Olive Oil

For the Filling:

6 small baking apples

6-8 sticks of rhubarb (depending on size)

2 tbsp Brown sugar (or to suit desired sweetness)

1/2 Cup Water

 

  1. Preheat the oven to 180 degrees
  2. Wash, peel and core the apples and rhubarb and chop them into cubes, add the brown sugar and water and place all of the ingredients in a pan and put on heat for around 5 – 10 minutes or until softened to your taste.
  3. For the crumble, combine the rolled oats, ground almonds, cinnamon, sea salt, maple syrup and olive oil.
  4. Mix until combined and pour the crumble topping over the fruit.
  5. Bake for 10 – 15 minutes, until the crumble is golden.

 

Enjoy! x

 

 

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2 Comments

  1. September 18, 2016 / 1:00 pm

    Yum, that looks delicious! Perfect comfort dessert for autumn.

    • September 20, 2016 / 11:21 am

      Thank you! Yes, lovely for chilly evenings in <3

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