Apple, Rhubarb and Lupin Crumble
Prep time 40 mins, cook time 40 mins. Serves 10-12.
- 8 Granny Smith apples (10 small apples or 800gm peeled apple)
- 500g rhubarb
- 220g sugar
- 500ml verjuice (can substitute with orange juice)
- 250ml white wine
- 1 orange, zest and juice
- 2 cinnamon quills
- 1 tbsp rose water syrup (optional or 1 tsp vanilla)
- 1 small piece of ginger, finely grated (optional)
Ingredients for the Crumble
- 180g lupin flake
- 50g shredded coconut
- 100g coconut sugar
- 60g almond meal
- 80g chopped pistachios
- 1 tsp ground cinnamon
- 200g coconut oil, melted
- Peel, core and quarter the apples. Cut rhubarb into 5cm batons.
- Select a saucepan or sauté pan large enough to hold each fruit in a single layer (25-30cm).
- Place raw sugar, verjuice, wine, orange zest and juice, cinnamon quills, rose water and ginger in the pan and bring to the boil, making sure sugar has dissolved. Reduce the heat.
- Add the rhubarb in a single layer and poach on medium heat until slightly softened but still firm. The time will depend on how thick the rhubarb stalks are and how hot the poaching liquid is but allow about 5 minutes. Take care not to overcook at this stage, as the fruit will continue to cook when the crumble is baking. Err on the side of undercooked.
- Remove the rhubarb with a slotted spoon and set aside, in a single layer, to cool.
- Add apples to liquor and poach on a medium heat until just softened (about 5 minutes). Again, err on the side of undercooked. Remove with a slotted spoon and set aside, in a single layer, to cool.
- Leave the poaching liquor on the stove and reduce to about half its volume.
- Select a baking dish about 30 x 20cm in diameter, large enough to allow fruit to be place in an (almost) single layer. Add the apple and then place the rhubarb batons evenly around the dish. Pour the reduced poaching liquor over the fruit. This step can be done the day before, covered with food wrap and refrigerated.
For the Crumble: Combine all ingredients except the coconut oil in a large bowl. Melt the coconut oil on the stovetop or in the microwave until liquid and pour into the dry ingredients. Mix to ensure coconut oil is well distributed. Again, this step can be done the day before and stored in an airtight container in the pantry.
To Finish: Preheat oven to 180° C. If prepared the day before, remove fruit from the fridge and bring back to room temperature. Scatter the crumble on top and bake for 30-40 minutes. When crumble is golden, remove from the oven and serve.
Note: For the syrup you can use 750 ml of verjuice or wine or any combination of the two. Serving Suggestion: The crumble is delicious on its own, but can also be served with honey-sweetened yoghurt or ice-cream.