Rhubarb and red apple crumble

Photographer: Brent Parker Jones

Apple crumble is such an easy crowd-pleasing treat. This low-calorie, high-fibre version has the additional tartness of rhubarb to perfectly complement the sweet apple and crumble. Try this dessert when you want something healthy and sweet.

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

Fruit filling
1 red apple, cored and coarsely grated
4 rhubarb stalks (about 250g), coarsely chopped
½ teaspoon natural vanilla extract
sest and juice of ½ orange
1 tablespoon maple syrup
Crumble topping
¼ cup cooked tri-colour quinoa
¼ cup rolled oatsoatmeal uncookedX
1 tablespoon pepitas (pumpkin seeds)
1 tablespoon coconut flakes
¼ teaspoon ground ginger
2 teaspoons olive oil or coconut oil, melted
2 teaspoons maple syrup
½ cup low-fat plain yoghurt, to serve

Instructions

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1 Preheat the oven to 200°C. Place the apples, the rhubarb, vanilla, the orange zest and juice and maple syrup into a medium saucepan, cover and simmer for 10 minutes, or until the rhubarb is soft. Divide the fruit equally between four ramekins.

2 Place quinoa, oats, pepitas, coconut flakes and the ginger into a bowl, pour over the oil and the maple syrup, and mix to combine ingredients.

3 Spoon the crumble topping in generous piles on top of the fruit and bake for 25 minutes, or until the crumble is golden brown. Serve with the yoghurt.

HFG tip

Not a big fan of tangy rhubarb? Use a little more vanilla or maple syrup the first time you cook this crumble, or swap for frozen berries.

Nutrition Info (per serve)

Calories 158 cal

Kilojoules 662 kJ

Protein 5.4 g

Total fat 5.2 g

Saturated fat 3 g

Carbohydrates 20.3 g

Sugar 15.4 g

Dietary fibre 3.6 g

Sodium 30 mg

Calcium 110 mg

Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.