Rhubarb and Apple Crumble {grain-free, sugar-free}

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Refreshingly sour yet sweet crumble that brings together the best of two seasons – “old” apples and “young” rhubarb.

Bonus: no grains in the extra crunchy crumble with pistachios, almonds and cashew nuts.

Ideal for breakfast with s splash of fresh milk and for dessert with a dollop of cream.

My husband brought me these tiny pistachios from Kirghiz Republic a few months ago.

I have been keeping them in the jar and using in small quantities only when I felt in the mood for something special.

These tiny pistachios (apart from being ridiculously hard to open!) have quite neutral and slightly sweet taste. They are different from all other pistachios I had in my life – Iranian, Greek, Turkish… (He brought another ones as well, that were closer to what I am used to on the mention of pistachio, but those are long gone. They are my favorite nuts.)

Except for these special pistachios, this crumble hides more beautiful aromas and resembles a beauty of both seasons – captured in apples from the winter we just left behind and in rhubarb that just freshly came in with the spring.

Flavors of those two fruits go really nice together,but I wanted to give this crumble a little special touch so I made it with no grains, but only best of nuts – pistachios, almonds and cashews.

Result? Extra crunchy and tasty. And the combination of pistachios+rhubarb is just phenomenal (not that I haven.t thrown them together before – remember these pink in popsicles ? Delish!)

It is a really nice fruity treat and you can serve it as a regular dessert, maybe accompanied with a dollop of ice cream or some coconut whipped cream.

But if you want to, you can also indulge it for a breakfast, like I do. In that case, serve it with some plantbased milk and spoon into it.

RHUBARB AND APPLE CRUMBLE {grain-free, sugar-free}

(serves 4-6)

Prep time: 10 min >> Coking time: 50 min >> Total time: 60 min

Ingredients:

3 large apples, cored and cut into chunks

1/2 lb rhubarb, cut into 2 inch pieces

2 Tbsp coconut sugar

1/2 cup unsalted pistachios, shelled

1/2 cup cashew nuts

1/4 cup ground almonds

2 Tbsp coconut oil

2 Tbsp honey (replace with coconut nectar or other plantbased sweetener for vegan option)

*for serving: milk of choice/ coconut whipped cream/ ice cream

Method:

Preheat the oven to 375 Fahrenheit (180 Celsius degrees).
Take a rectangular ceramic baking dish. Arrange apples and rhubarb in it, add sugar and stir around a bit. Put it in the oven for 30 min to get fruits nicely soft and caramelized.
While fruit is baking, make a crumble.
Place pistachios and cashews in the blender or food processor and pulse a few times. Do not chop them too small.
Combine nuts with all other listed ingredients in a bowl. You will get a slightly sticky “ball” of dough.
Take the dish out of the oven and sprinkle the fruit loosely with the crumble, crumbling it between your fingers. Put it back in the oven for about 20 minutes until it gets some colour.
Take out the crumble and leave it to cool. You need to allow juices to come together and the crust to become crunchy.
Serve it with milk – for breakfast, or a dollop of coconut whipped cream or ice cream – for a true spring dessert.

Fancy rhubarb? Then check these recipes as well:

{Rhubarb, Pistachio and Rose Popsicle}

(Light Sponge Cake with Rhubarb, Apricots and Raspberries}