Apple and Rhubarb Crumble

Spring is just around the corner and it is the perfect time to start eating lighter.  But eating lighter doesn't mean you can't have delicious desserts, especially when this dessert is crammed full of goodness.

This recipe incorporates all the nutrients from a variety of fruits and the crumble is light and crisp.  Serve with a warm custard, cream or vanilla ice cream for a beautiful dessert that will brighten any meal.

Ingredients:

Mixture:

• 2 green apples, peeled, cored and cut into cubes
• 2 red apples, peeled, cored and cut into cubes
• 1 bunch rhubarb, chopped roughly 
• 6 dates, chopped finely
• 1 lemon zest, grated
• 1 tsp ground ginger
• 1 tsp ground cinnamon 
• 1/2 cup mixed berries, frozen
• 1 tbsp tapioca flour
• 1 punnet strawberries, quartered 
• 2 tbsp vanilla extract 
• Agave syrup to taste

Crumble:

• 1/2 spelt flour
• 1/2 cup rolled oats
• 1/4 cup shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp tapioca flour
• 100 g butter, melted 
• 1/4 cup almonds, chopped roughly 
• 1 tbsp vanilla extract 
• Agave syrup to taste

Method:
1. Begin by adding the apples to a 1/2 cup water in a medium sized saucepan.  Once almost tender add the rhubarb.
2. Add the frozen berries and the tapioca flour.
3. Take off the heat and add the dates, strawberries, vanilla extract, lemon zest, ginger and cinnamon. Ensure all ingredients are mixed well.
4. Add the agave syrup to taste.

5. To make the crumble add all the dry ingredients together. 
6. Add the vanilla extract.
7. Add the melted butter and make into a coarse crumbly mixture.
8. Spread the crumble mixture evenly over the stewed fruit.

9. Bake in the oven at 180 degrees for 35-40 mins until the crumble browns slightly.
10. Serve with warm vanilla custard, cream or vanilla ice-cream.