Spring Rhubarb and Raspberry Crumble

My recipe this week has been sent in by my lovely friend Jane Williams - British Rhubarb is in season and this delicious vegan, gluten, refined sugar and dairy free crumble is super easy and fabulous! Coming up on Lawrie’s Lifestyle Show 12-3pm.

Spring Rhubarb and Raspberry Crumble

Ingredients:

3 eating apples
500g Rhubarb
125g raspberries
2 tablespoons honey/maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 tablespoons water

Crumble topping:

5 tablespoons coconut oil/sunflower oil
150g oats
50g ground almonds
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds
6 tablespoons honey/maple syrup

Method:

Step 1 - preheat oven to 160c/140 fan or gas 3
Step 2 - chop apples and rhubarb into bite sized pieces and put into a saucepan with the raspberries, syrup, spices and water. Bring to a boil then simmer until fruit is soft approx 20 minutes.
Step 3 - mix all the dry ingredients with the oil and stir until well mixed.
step 4 - put fruit mixture into a quiche sized dish and sprinkle topping on and even out - cook for 20-25 mins or until the crumble is nice and golden- serve hot or cold with ice cream or cream or with coconut cream - delicious!