Sweet and zingy, this low sugar apple, rhubarb and raspberry crumble packs a punch! The perfect treat for winter nights, or any night really, and you can even make it gluten free by swapping out the oats for quinoa flakes. Serve with a dollop of double cream or low sugar vanilla ice-cream!
You will need
Digital kitchen scales
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
For the crumble
150 g Noshu 98% Sugar Free Vanilla Cupcake Mix
½ tsp cinnamon
90 g melted butter
80 g desiccated coconut
35 g rolled oats (or quinoa flakes to keep this gluten free!)
For the filling
1 sachet Noshu 98% Sugar Free Vanilla Cupcake Mix frosting
50 g unsalted butter
6 medium green apples, peeled and diced (roughly 400g once diced)
3 stalks rhubarb, diced (about 350g)
170 g frozen raspberries
1 orange, juiced plus 2 tsps zest
Preheat oven to 160°C conventional (150°C fan forced).
In a medium bowl, mix together the Vanilla Cupcake Mix, desiccated coconut, rolled oats, 90 g melted butter and cinnamon until well combined. Set aside.
In a saucepan, melt 50 g butter and then add in the diced apples, rhubarb, raspberries, orange juice and zest. Stew for about 10 minutes, stirring frequently. Add in the frosting mix until combined and then transfer your apple rhubarb filling into your baking dish and top with crumble mix.
Bake in pre-heated oven for 15 minutes or until top is beautifully golden brown.
Best served warm with your favourite sugar free ice cream.
Keep refrigerated in an airtight container for up to a week.