2019-08-01 Eat Well

Peanut Butter & Apple Crumble Flan

Recipe / Adam Guthrie

Making a crumble without butter or oil is totally possible.

The trick is to replace the butter, margarine or oil with

nut or seed butter. I’ve used peanut butter in this one.

Serves: 4

Filling

3 Granny Smith apples,

cored & chopped into

bite-sized chunks

Juice ½ lemon

½ tsp vanilla

½ tsp ground cinnamon

Dough

3 cups wholemeal flour

½ tsp salt

3 tbsp peanut butter

8 medjool dates, seeded

& roughly chopped

¼ cup water (more if

needed)

Preheat oven to 180°C.

To prepare filling, place chopped apples in large

bowl. Add lemon juice, vanilla and cinnamon. Toss well

and set aside.

For the dough, place flour and salt in large bowl. Add

peanut butter and dates. Rub peanut butter and flour

together using fingertips until mixture is very crumbly

and the size of small peas.

Pour water over flour mixture. Mix dough with hands.

It is ready when it looks dry and crumbly, but sticks

together when squeezed in the palm of the hand.

Place half the dough into springform flan tin. Press

gently up the sides and around the tin until you have

formed a base.

Add apples. Top with remainder of dough, squeezing

gently to create crumbles. Bake for about 40-45 mins

or until golden brown. Cool for 30 mins before removing

from tin. Slice and serve.

Apple & Rhubarb Crumble

Recipe / Adam Guthrie

I don’t eat refined sugars these days. Instead, I sweeten my

recipes with fresh medjool dates. They are a whole

food with fibre and loads of other nutrients.

Serves: 4

Filling

3 Granny Smith apples, cored &

chopped into bite-s ized pieces

6 rhubarb stems, cut into 10cm pieces

¼ cup maple syrup

½ tsp ground cinnamon

½ tsp vanilla

1 tsp lemon zest

Crumble

1 cup rolled oats

½ cup wholemeal flour

¼ cup tahini

1 cup medjool dates

Preheat oven to 180°C.

Place filling ingredients in large

saucepan over medium heat. Cover and

cook for 5 mins or until apple starts to

soften. Place mixture into baking dish.

In bowl combine oats, flour, tahini and

dates. Using fingertips, rub tahini into

mixture until mixture resembles coarse

crumbs, and sprinkle it over apple and

rhubarb mixture. Bake for 35 mins or

until golden.

Cool for 5 mins before serving.

Apple, Raspberry, Rhubarb

& Macadamia Crumble

Recipe / Georgia Harding

This is my absolute favourite combination of fruit for a crumble. The sweetness

of the apples and raspberries offsets the tartness of the rhubarb. Topped with

the protein-rich, nutty crumble, it makes a delicious, nourishing dessert

that’s healthy enou gh for brekkie.

Serves: 4

Filling

30g butter

4 large Granny Smith apples,

peeled & diced

1 bunch rhubarb, finely sliced

1 tbsp rice-malt syrup or maple syrup

1 tsp ground cinnamon

100g raspberries

Crumble

50g butter

100g almond meal

1 tsp ground cinnamon

85g rice-malt syrup or maple syrup

100g rolled oats (or quinoa flakes

for grain-free version)

125g macadamia nuts

Pre-heat oven to 180°C.

Melt butter in medium-sized

saucepan. Add diced apple, rhubarb,

syrup and cinnamon and stir to toss in

butter. Cover and cook over low heat for

8 mins, stirring occasionally.

Remove from heat and fold

raspberries through.

To make crumble, place butter,

almond meal, cinnamon and syrup

into food processor and pulse to

combine. Add oats (or quinoa flakes)

and macadamia nuts and pulse to

create sticky crumble.

Divide fruit between 4 ramekins

or place into 1 large dish. Top with

crumble mix and bake for 10–15 mins

or until golden brown.

Apple, Raspberry, Rhubarb

& Macadamia Crumble

Apple & Rhubarb Crumble

Peanut Butter &

Apple Crumble Flan

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EatWell | 123

EWL026_120-125 CR Healthy Crumbles-PR.indd 123EWL026_120-125 CR Healthy Crumbles-PR.indd 123 5/08/2019 11:28:20 AM5/08/2019 11:28:20 AM

PeanutButter&AppleCrumbleFlan
Recipe/ AdamGuthrie
Makinga crumblewithoutbutteroroilis totallypossible.
Thetrickis toreplacethebutter,margarineoroilwith
nutorseedbutter.I’veusedpeanutbutterinthisone.
Serves: 4

Filling
3 GrannySmithapples,
cored& choppedinto
bite-sizedchunks
Juice½lemon
½tspvanilla
½tspgroundcinnamon

Dough

3 cupswholemealflour

½tspsalt

3 tbsppeanutbutter

8 medjooldates,seeded

& roughlychopped

¼cupwater(moreif

needed)

Preheatovento180°C.
Topreparefilling,placechoppedapplesinlarge
bowl.Addlemonjuice,vanillaandcinnamon.Tosswell
andsetaside.
Forthedough,placeflourandsaltinlargebowl.Add
peanutbutteranddates.Rubpeanutbutterandflour
togetherusingfingertipsuntilmixtureis verycrumbly
andthesizeofsmallpeas.
Pourwateroverflourmixture.Mixdoughwithhands.
It is readywhenit looksdryandcrumbly,butsticks
togetherwhensqueezedinthepalmofthehand.
Placehalfthedoughintospringformflantin.Press
gentlyupthesidesandaroundthetinuntilyouhave
formeda base.
Addapples.Topwithremainderofdough,squeezing
gentlytocreatecrumbles.Bakeforabout40-45mins
oruntilgoldenbrown.Coolfor 30 minsbeforeremoving
fromtin.Sliceandserve.

Apple & Rhubarb Crumble

Recipe / Adam Guthrie

I don’teatrefinedsugars these days. Instead, I sweeten my

recipeswithfresh medjool dates. They are a whole

foodwithfibre andloadsof other nutrients.

Serves: 4

Filling

3 GrannySmithapples,cored &

choppedintobite-sizedpieces

6 rhubarbstems,cutinto10cm pieces

¼cupmaplesyrup

½tspgroundcinnamon

½tspvanilla

1 tsplemonzest

Crumble

1 cup rolled oats

½ cup wholemeal flour

¼ cup tahini

1 cup medjool dates

Preheatovento180°C.

Placefillingingredientsin large

saucepanovermediumheat.Cover and

cookfor5 minsoruntilapplestarts to

soften.Placemixtureintobaking dish.

Inbowlcombineoats,flour,tahini and

dates. Using fingertips, rub tahini into

mixture until mixture resembles coarse

crumbs, and sprinkle it over apple and

rhubarb mixture. Bake for 35 mins or

until golden.

Cool for 5 mins before serving.

Apple, Raspberry, Rhubarb

& Macadamia Crumble

Recipe / Georgia Harding

Thisis myabsolutefavourite combination of fruit for a crumble. The sweetness

oftheapplesandraspberries offsets the tartness of the rhubarb. Topped with

theprotein-rich,nuttycrumble, it makes a delicious, nourishing dessert

that’shealthy enou gh for brekkie.

Serves: 4

Filling

30gbutter

4 largeGrannySmithapples,

peeled& diced

1 bunchrhubarb,finelysliced

1 tbsprice-maltsyrupormaple syrup

1 tspgroundcinnamon

100g raspberries

Crumble

50g butter

100g almond meal

1 tsp ground cinnamon

85g rice-malt syrup or maple syrup

100g rolled oats (or quinoa flakes

for grain-free version)

125g macadamia nuts

Pre-heat oven to 180°C.

Melt butter in medium-sized

saucepan. Add diced apple, rhubarb,

syrup and cinnamon and stir to toss in

butter. Cover and cook over low heat for

8 mins, stirring occasionally.

Remove from heat and fold

raspberries through.

To make crumble, place butter,

almond meal, cinnamon and syrup

into food processor and pulse to

combine. Add oats (or quinoa flakes)

and macadamia nuts and pulse to

create sticky crumble.

Divide fruit between 4 ramekins

or place into 1 large dish. Top with

crumble mix and bake for 10–15 mins

or until golden brown.

Apple, Raspberry, Rhubarb

& Macadamia Crumble

Apple & Rhubarb Crumble

Peanut Butter &

Apple Crumble Flan

EatWell | 123