I used to love making an apple and rhubarb crumble which was so full of sugar even though it didn’t really didn’t need the extra sweetness!!  So I created this guilt-free version which I’m sure you will all love.  It’s healthy enough to eat the leftovers for breakfast!

(I’ve also included my Thermomix friendly version here.)

Healthy Apple and Rhubarb Crumble

What you will need:

For the filling:

1 green apple – peeled and diced

1 bunch rhubarb – trimmed and cut into 2 cm pieces

1/2 cup pitted dates chopped

2 tablespoons coconut oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

For the Topping:

1 cup quinoa flakes

1/2 cup brown rice flour

1/2 teaspoon aluminium free baking powder

1/2 cup coconut sugar

1/2 cup slivered or flaked almonds

1/2 cup shredded coconut

3 tablespoons coconut oil

How to pull it all together:

In a large saucepan heat the coconut oil.  Add the apple, rhubarb, dates, cinnamon and vanilla and cook for about 5 minutes until well combined.  Set aside.

To make the topping, combine all the ingredients into a bowl and mix together (working the coconut oil into the dry ingredients) with your fingers until the mixture has the consistency of crumbs.  Pour over the fruit mixture.

When ready to serve, bake in a moderate oven for about 30 minutes or until deliciously browned and bubbling.

Serve with thick cream or coconut yoghurt.

The Shrinking Hubby's healthy crumble with coconut yoghurt

The Shrinking Hubby’s healthy crumble with coconut yoghurt

Thermomix version:

For the filling:

Put the dates, roughly chopped rhubarb, peeled and roughly chopped green apple into the mixing bowl.  Put the dial to lid closed position and chop turbo 3 or 4 times.

Add the cinnamon, vanilla and 2 tablespoons coconut oil (about 50/60g) and cook REVERSE speed 1 at 90 degrees for 5 minutes.

Pour into baking dish.

For the topping:

Add 1/2 cup (65g) brown rice flour, 1/2 teaspoon aluminium free baking powder, 1 up (50g ) quinoa flakes, 1/2 cup (50g) almonds,  1/2 cup shredded coconut, 1/2 cup (70g) coconut sugar and 3 tablespoons coconut oil (about 75/80 g).  Mix closed lid position turbo a few times – until desired crumb-like consistency is achieved.

Pour topping over filling and bake in a moderate oven for about 30 minutes until brown and bubbling.


  • You can use butter  (organic grass fed if possible) instead of coconut oil (50 grams for the filling and 100 grams for the topping)
  • You can use rolled oats instead of quinoa flakes (1/2 cup)

Enjoy XX

There wasn't much to have for breakfast the next day!!!

There wasn’t much to have for breakfast the next day!!!

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