Anna Jones’ Rhubarb, Apple and Maple Pan Crumble


Anna Jones’ homemade crumble is deliciously light and full of juicily plump fruit.

Serves 2

For the filling;
200g apples, peeled and thinly slice
• 200g rhubarb, trimmed and thinly sliced
• 2 tbsp coconut sugar
• ½ an orange, juice only

For the crumble topping:
• A small handful of skin-on almonds (about 45g), roughly chopped
• 5 tbsp small oats
• 1 tbsp coconut sugar
• A knob of coconut oil or butter
• 1 tbsp maple syrup

1 Get all your ingredients together and put two frying pans on a medium heat.
2 Put the chopped apples and rhubarb into one of the pans with the sugar and the orange juice and cook for 5 minutes, until soft but still holding their shape.
3 Put the oats and almonds into another pan and toast on a low heat for a few minutes. Add the sugar and stir until it starts to melt a little, then quickly take off the heat and add the coconut oil or butter, and the maple syrup.
4 Spoon the fruit into bowls and top with a sprinkling of the crumble. Serve with custard or yoghurt; I like to eat mine with coconut yoghurt.

Recipe from ‘A Modern Way to Cook’ by Anna Jones with photography by Matt Russell, published by Fourth Estate. RRP £25

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