Nothing hits it home on a cold winters day like a delicious fruit crumble. This crumble features apple for a sweet stewed fruit flavour and rhubarb for an extra sneaky serving of winter veggies. This recipe substitutes brown sugar for a less refined and more natural sugar alternative.

APPLE & RHUBARB CRUMBLE BY @Fooddesignstudio 
Serves: 2

@fooddesignstudio serves her Apple & Rhubarb Crumble in the Ecology Signature Rectangle Baker, Speckle Dinner Bowl in Rose and Speckle Cake Plates in Cheesecake
 
Filling Ingredients:
4 stalks rhubarb
3 pink lady apples
1 tbs flour
2 tbs coconut sugar
2 tbs orange zest
 
Topping Ingredients:
1 cup rolled oats
Pinch cinnamon
2 tbs non dairy butter
4 tbs coconut sugar
 
To Serve:
Coconut yoghurt
Coconut milk or
Maple syrup
 
Method:
Preheat oven to 180 degrees bake.
Combine the filling ingredients in a large mixing bowl.
Pour filling ingredients into the rectangle baker.
Place in the oven and bake for 45 minutes or until the fruit is tender and the juices from the fruits have blended together.
In a large mixing bowl combine the topping ingredients.
Remove the baker from the oven and sprinkle over the crumble topping. Place back into the oven for a further 10-15 minutes toast the oats.
Remove from oven and allow to cool for 10 minutes.
Serve with your garnish of choice.