Saturday, October 18, 2014

Rhubarb, Cranberry and Thyme Crumble with Coconut Flour Oat Topping

This rhubarb cranberry crumble was absolutely delicious. I made this lovely dessert at camp in Temagami last summer in the vintage oven I so love.  It was sweetened with local honey and fresh orange juice and I sprinkled on thyme leaves and blossoms for an interesting twist.

Click on this link for a printable recipe.


2 cups (500 ml) oats, large flake
1/2 cup (125 ml) coconut flour
1/4 - 1/2 cup (60-125 ml)brown cane sugar, organic
1/2 tsp (2.5 ml) cinnamon ground
1/3 cup (85 ml) butter or coconut oil

4 cups (1 litre) Rhubarb, sliced
2 cups (500 ml) Cranberries, fresh or frozen
1 Tbsp (15 ml) orange zest (avoid the white pith)
Juice medium size orange - about 3/4 cup - 175 ml
1 Tbsp (15 ml) fresh thyme leaves stripped off the stems.  Include blossoms if available
1/2 - 2/3 cup (125 - 175 ml) local honey 

1.  Make topping by combining large flake oats, coconut flour, brown cane sugar, cinnamon and butter.  Mix with your clean hands until crumbly.

2.  Oil a deep-dish pie plate or square baking dish.  Slice rhubarb into half inch pieces and spread over bottom of baking dish.  Spread fresh or frozen cranberries evenly over rhubarb.

3.  Sprinkle with fresh orange juice, zest of orange, fresh thyme and honey.

4.  Sprinkle topping over filling.  This is easiest to do using your hands as you can crumble larger pieces and make sure it is evenly spread out.  Bake at 425 F (220 C) for 40 minutes or until top is golden.  Baking time will vary depending on the temperature of your oven.

Here it is before it went in the oven.  Oops... I forgot to take a picture. 
I think we were too anxious to eat it!

NUTRITION FACTS made with butter (195 g - 1/8th of the pan): 360 calories, 10 g fat, 6 g saturated fat, 20 mg cholesterol, 75 mg sodium, 65 g carbohydrate, 8 g fibre, 40 g sugar, 5 g protein. %Daily Values are 8% vitamin A, 40% vitamin, 8% calcium and 10% iron.

Yours in good taste,

© Nancy Guppy, RD, MHSc

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