Dairy-Free Apple and Rhubarb Crumble

No one will ever be sorry they made an apple and rhubarb crumble for dessert, it’s an absolute classic that makes me rub my tummy with joy just thinking about it.

Prep time 20mins Cooking Time 40mins

Serves 4

INGREDIENTS

1 bunch of rhubarb

3 granny smith apples

1/3 cup of cane sugar

1/2 tsp of ground cinnamon

1 tsp finely grated lemon rind

2 tsps plain flour

1 cup rolled oats

1/2 cup of plain flour (extra)

1/2 cup of brown sugar

80g chilled dairy free butter (I used nuttelex buttery)

Dairy free vanilla ice cream and Biscoff to serve

METHOD

Step 1 Pre-heat the oven to 160 degrees fan forced

Step 2 Peel and chop the apple then trim and chop the rhubarb to 3cm pieces

Step 3 Place the apple, cane sugar, cinnamon, lemon rind and 2 tablespoons of water in a large pot, cook for 5 mins or until the apple starts to soften

Step 4 Add the rhubarb and flour, cook for 3 mins or until the rhubarb starts to soften

Step 5 Transfer the mix to an 8-cup baking dish

Step 6 In a bowl combine the oats, extra flour and brown sugar for the topping

Step 7 Using your fingertips, rub the butter into the mixture until it’s crumbly

Step 8 Sprinkle the topping over the rhubarb mixture

Step 9 Bake for 35 mins or until golden, remove from the oven and let it cool for 5mins

Step 10 Serve with dairy-free vanilla ice cream and a teaspoon of delicious Biscoff (I’m Biscoff obsessed) and enjoy!