Apple rhubarb & lupin crumble
Prep time 40 mins, cook time 40 mins / Serves 10 – 12
8 Granny Smith apples (10 small apples or 800gm peeled apple)
220gm (1 cup) raw sugar
250ml white wine
1 orange, zest and juice
2 cinnamon quills
1 tbsp rose water syrup
1 small piece of ginger, finely grated
180gm (1½ cups) Lupin Flakes
50gm (¾ cup) shredded coconut
100gm (¾ cup) coconut sugar
60gm (½ cup) almond meal
80gm (½ cup) chopped pistachios
1 tsp ground cinnamon
200gm (1 cup) 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 under cooked.
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 under cooked. 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 a roughly 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 stove top 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.
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.
For the syrup you can use 750 ml of verjuice or wine or any combination of the two.
Serve with yoghurt for a decadent breakfast or a spoon of ice cream for a comforting desert.