Apple, blueberry & rhubarb crumble


Apple, blueberry & rhubarb crumble

Warm up the cool nights with this easy apple crumble recipe full of seasonal fruit, healthy oats and nuts, and a sugar and spice kick.


Prep time: 10 minutes
Cook time: 30 minutes
Difficulty: Easy


Fruit layer

  • 200g apples, peeled and diced
  • 300g (2 cups) fresh or frozen blueberries
  • 2 rhubarb stalks
  • 2 bananas, peeled and sliced
  • 1 tablespoon maple syrup
  • 1 lemon juiced
  • 1 teaspoon vanilla powder.

Crumble layer

  • 160g almonds or ground almonds
  • 30g (1 oz/½ cup) shredded coconut
  • 50g (1¾ oz/½ cup) organic rolled (porridge) oats
  • 2 teaspoons ground cinnamon
  • 1 tablespoon hulled tahini
  • 1 tablespoon maple syrup.

To serve

  • 1 pinch of ground cinnamon
  • dollop of coconut yoghurt.


  1. Preheat the oven to 200°C (400°C) fan-forced.
  2. Heat a large saucepan on medium heat. Add all the fruit layer ingredients to the pan with 60ml (¼ cup) of water. Simmer for about 20 minutes or until the liquid begins to thicken.
  3. Blitz the whole almonds in a food processor until a meal is formed. Combine all the dry crumble ingredients in a bowl and stir well. Add the tahini and maple syrup. Stir and crumble with your hands until evenly combined.
  4. Once the fruit is done, spread it evenly over the base of a baking dish.
  5. Top with the crumble and place in the oven for 10–15 minutes. Dust with the cinnamon and serve with coconut yoghurt.

Images and text from Whole by Natural Harry: Down to Earth Plant-Based Wholefood Recipes by Harriet Birrell, Hardie Grant Books.


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