Rhubarb Crumble (VG)

January 18, 2017


2 apples, cored and thinly sliced

2 pears, cored and thinly sliced

1 cup thinly sliced trimmed rhubarb

1 cup orange juice

4 dates, pitted and roughly chopped

2 cups raw rolled oats

1 cup roughly chopped whole almonds

1 cup pepitas

1 tbsp ground cinnamon

½ cup sunflower seeds

1 tbsp omega spread or sunflower oil

plain yoghurt, to serve (optional)


1Place the fruit, orange juice and dates in a large saucepan over low heat, and put the lid half on. Stew, without stirring, until the fruit is tender, about 15 minutes.

2Meanwhile, to make the topping, mix all the dry ingredients together in a large bowl. Using your hands, rub in the spread or oil until the mixture resembles chunky breadcrumbs. Set aside.

3Preheat the oven to 180°C.

4Spoon the stewed fruit into a 20 x 15 cm ovenproof dish and top with the crumble. Bake until the crumble just starts to change colour, about 15 minutes.

5Serve with a dollop of yoghurt, if you like.