November 2, 2014

Rhubarb, Apple And Maple Pan Crumble

Recipe: Anna Jones

This is a crumble you can make any night of the week and it’s filled with good nutrient-packed stuff and natural coconut sugar, so you can eat it with a smile. Any orchard fruit or stone fruit would work well here. I like plums and pears in autumn and apricots and apples in summer. Dried fruits like prunes work well too. And, if you like, a swig of sloe gin or Armagnac would do nicely too. If you can’t get coconut sugar, a soft light brown sugar will work but it won’t be as virtuous.


For The Fruit

  • 200 g apples (about 2)
  • 200 g rhubarb
  • 2 tbsp coconut sugar
  • Juice of ½ an orange

For The Crumble Topping

  • Small handful of skin-on almonds (about 45g)
  • 5 tbsp small oats
  • 1 tbsp coconut sugar
  • Knob of coconut oil or butter
  • 1 tbsp maple syrup



  1. Get all your ingredients together and put two frying pans on a medium heat. Peel the apples and chop into thin slices, then trim the rhubarb and chop it into slices about the same size. Put both fruits into one of the pans with the sugar and the orange juice and cook for 5 minutes, until soft but still holding their shape.
  2. Roughly chop the almonds. Put the oats and almonds into another pan and toast on a low heat for a few minutes. Add the sugar and stir until the sugar starts to melt a little, then quickly take off the heat and add the coconut oil or butter, and the maple syrup.
  3. Spoon the fruit into bowls and top with a sprinkling of the crumble. Serve with custard or yoghurt; I like coconut yoghurt.
Author: Anna Jones

Courtesy of HarperCollins Publishers


A Modern Way to Cook