This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Crumble
Dairy-free caramel sauce
Method
1.Preheat oven to 180°C. Grease 2 small oven-proof dishes with oil. Lightly stew the apples in the water until just soft – about 5-7 minutes of simmering with the lid on. Add the raw rhubarb and replace the lid. Set aside.
2.Make the crumble by blitzing the nuts with the coconut sugar in a food processor to a chunky crumb. Stir in the whisked egg white and mix to form a thick paste.
3.Fill the dishes with the fruit and any stewing juices, pressing the fruit in. Smooth tops. Add the crumble topping in a thick layer and smooth firmly using the back of a spoon.
4.Bake for 20 minutes until the topping is hard.
5.To serve, run a knife around edge of the crumble to release, then gently turn out onto a plate or into a bowl.
6.To serve, drizzle with caramel sauce and extra coconut milk.
Dairy-free caramel sauce
7.Simmer all ingredients in a small saucepan for 25-35 minutes, stirring occasionally, until thickened and darkened.