Apple Rhubarb Crumble Slice
By Aden B. at Pantry Twenty.
Produce:
- lemon, apples, dates, rhubarb
Pantry/Fridge:
- almonds
- oats, whole wheat flour, tapioca starch
- baking soda, coconut sugar
- salt, cinnamon
Makes 6-8 servings
Use a rectangular pan 28 x 18 x 4 cm (11 x 7 x 1.5 in.)
or square pan 23 x 23 x 4 cm (9 x 9 x 1.5 in.)
Ingredients
- 1 cup raw whole almonds
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 2/3 cup date paste^
- 8 stalks rhubarb
- 5 medium apples^*
- 2 Tbs lemon juice (from 1 small lemon)
- 1/2 cup coconut sugar
- 2 Tbs tapioca starch
- 1 tsp ground cinnamon
- 3 Tbs rolled oats
- 2 Tbs chopped almonds
^ see notes below for substitutions
Instructions
1. Soak 1 cup almonds in 2 cups of just-boiled water from the kettle. Leave on counter to soak for 1-2 hrs until softened.
2. Preheat oven to 170degC fan-forced. Line a rectangular pan 28 x 18 x 4 cm (11 x 7 x 1.5 in.) or square pan 23 x 23 x 4 cm (9 x 9 x 1.5 in.) with baking paper, leaving a 10 cm overhang for lifting it out of the pan later.
3. In a food processor, place 1 cup oats, 1/2 cup whole wheat flour, 1/2 tsp baking soda and 1/4 tsp salt. Process until the oats turn into flour. Transfer this oat-flour mixture to a large mixing bowl and set aside.
4. Rinse and drain the soaked almonds. Place in the empty food processor bowl, along with 3 Tbs fresh water. Process until it becomes a grainy paste, scraping down sides of bowl as needed. Now add the prepared oat-flour mixture and 2/3 cup date paste to the food processor. Process until well-combined. It should stick together when squeezed in your hand.
5. Transfer two-thirds of this mixture into the lined baking pan. Spread it out evenly using wet fingertips, then press it down using the back of a wet spoon. Prick several holes in the base using a fork, then bake for 6-7 min. Remove from oven and place on a cooling rack. Leave oven turned on at 170degC fan-forced.
6. To make the filling, trim and cut rhubarb in 2 cm pieces, then set aside. Peel, quarter and core apples. Thinly slice apples and place in the empty large mixing bowl. Drizzle over 2 Tbs lemon juice, add 1/2 cup sugar, 2 Tbs tapioca starch and 1 tsp cinnamon. Mix together until apples are evenly coated. Now very gently mix in the rhubarb pieces. Arrange all of the filling evenly over the base layer, discarding the juices.
7. To make the crumble topping, transfer the remaining oat-flour mixture from the food processor to the empty large mixing bowl. Mix in 3 Tbs oats and 2 Tbs chopped almonds. Scatter this crumble mixture in small clumps all over the filling.
8. Bake for 40-50 min until surface has browned and juices are bubbling. Leave on cooling rack for 10-15 min before lifting out of the pan. Cut into slices when it has completely cooled, otherwise the slices may not hold their shape well. Leftovers can be stored in the refrigerator or freezer once completely cooled.
Notes:
^ Suggested ingredient substitutions:
2/3 cup date paste = 1/2 cup maple syrup
5 small apples = equivalent amount of whole raspberries or thickly sliced strawberries (fresh or frozen)
* The most commonly used apple variety for apple crumble is Granny Smith, which is a tart variety. Sweeter varieties can also be used, such as Golden Delicious, Pink Lady and Honeycrisp. Use two or more varieties of apples for different flavours and textures.
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