Apple, Rhubarb and Raspberry Crumble with pouring coconut custard

Apple, Rhubarb and Raspberry crumble

Apple, Rhubarb and Raspberry Filling Ingredients 

6-8 pink lady apples
1 cup of frozen raspberries
2-3 rhubarb stalks (leaves removed)
1 tsp cinnamon powder
1 cup water
3-4 pitted medjool dates OR 3 tbs coconut or rapadura sugar

Method

  1. Chop apples and rhubarb into cubes/chunks and put in a pot with the dates/sugar, cinnamon and water. Allow to stew with lid on until the apple and rhubarb are soft.
  2. Add the raspberries and stir through and allow to simmer for a few more minutes.
  3. Drain off the excess liquid and keep it to the side (we will use this to make a syrup to go along side the crumble when served)
  4. Put the filling into a baking dish (mine was a big round one about 30cm). Leave to the side, you’ll be putting your crumble on top later.

Crumble (top) Ingredients 

1/2 cup of oats (ground into a flour)
1/2 cup dessicated coconut
1/2 cup buckwheat groats/kernels
1/2 cup macadamia nuts
1/2 cup walnuts
2 tbs coconut oil
1/4 cup maple syrup

Crumble Method

  1. Preheat oven to 180 degrees celsius with the fan on.
  2. In your high powered processor, grind the oats into a flour.
  3. add all the other ingredients and ‘pulse’ in the processor until the nuts are roughly chopped and the mixture is combined.
  4. Press this mixture on top of your apple filling that you made previously and bake in the oven for aprox 20-30 minutes or until the top is golden.

Apple and Raspberry Syrup method

The cooking process of the apples leave some remaining liquid which you don’t want to add to your crumble because it makes the top soggy… but you don’t want to waste it either.

I put this excess liquid into a small pot and let it simmer until it was reduced to a thick syrup. I used this as a side element to the crumble.

Coconut custard ingredients

10 gms corn flour
400gm tin of coconut cream
2 eggs
1 tsp of vanilla extract
50 gms of coconut/rapadrua sugar (about 3 tbs)

Coconut custard method

  1. combine all ingredients very well and then stir continuously in a small pot over very low heat until custard thickens a little (it will be the consistency of a pouring custard as there is only a little bit of corn flour). You’ll probably need to stir for about 8-10 mins.
  2. This can also be done in the thermomix by throwing everything in and cooking for 7 mins/ 90 degrees/speed 4.

All of your elements are ready now, Serve it up and enjoy!

 

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