Rhubarb and vanilla berry crumble

TOP_AW17_IBS101 rhubarbCrumble

Rhubarb and Vanilla berry crumble
Prep time
Cook time
Total time
This is a delicious summer dessert. You can use fresh or frozen fruit, they will both work well. You can have leftovers as a snack the next day - you can have it cold or warm.
Recipe type: Dessert
Serves: 6-8
  • 1 punnet of raspberries, washed
  • 1 punnet of strawberries, green stem removed, washed and sliced into quarters or halves
  • ½ cup of fresh or frozen cherries, pitted and cut in half
  • 1 apple roughly, skin on and roughly chopped
  • 2 tablespoons of rosewater
  • For the Crumble
  • 2 cups of mixed nuts and seeds (macadamias, almonds, pecans, brazil, pumpkin seeds)
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of rice malt syrup/honey/maple syrup
  • 40 gms of butter
  • For the Coconut cream
  • ½ cup coconut cream chilled
  • 1 tablespoon of lemon juice
  • ¼ vanilla bean, seeds scraped
  1. Preheat the oven to 160°C
  2. Place the mixed nuts and seeds in a food processor and pulse until they are broken up a little, I like mine a little crunchy for some texture
  3. Transfer the nuts and seeds to a medium bowl
  4. Gently heat the butter, rice malt syrup and vanilla extract over in a small pan over low heat until well combined.
  5. Pour the butter mixture over the nuts and seeds, mix until they coated
  6. Mix together the berries, cherries, apples and rosewater in the baking tray, top with crumble until the fruit is completely covered
  7. Bake in the oven for 30 minutes until golden brown
  8. While the crumble is baking, place the coconut cream in a small bowl , whisk in the lemon juice and vanilla seeds, set aside
  9. Serve crumble with coconut cream on the side
Keep covered in the fridge for up to 3 days.


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