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Preheat the oven to 200 C.
Chop the rhubarb and apples into bite size chunks and place in a saucepan with the coconut sugar and vanilla. Simmer for 20 minutes.
While this is cooking make the topping. Melt the coconut oil and maple syrup together in a small pot until fully combined then move to the side to cool.
Grind the oats and almonds down in a food processor until they form a crumb like texture.
Mix the oat mix and coconut oil mix together in a bowl.
Grab 8 large ramekins and fill each one up 2/3 of the way with the rhubarb and apple mixture then fill the rest up with crumble. Repeat with the rest of the mixture and place in the oven for 30 minutes until the crumble is golden on top and bubbling.
Serve with organic yogurt.
Preheat the oven to 200 C.
Chop the rhubarb and apples into bite size chunks and place in a saucepan with the coconut sugar and vanilla. Simmer for 20 minutes.
While this is cooking make the topping. Melt the coconut oil and maple syrup together in a small pot until fully combined then move to the side to cool.
Grind the oats and almonds down in a food processor until they form a crumb like texture.
Mix the oat mix and coconut oil mix together in a bowl.
Grab 8 large ramekins and fill each one up 2/3 of the way with the rhubarb and apple mixture then fill the rest up with crumble. Repeat with the rest of the mixture and place in the oven for 30 minutes until the crumble is golden on top and bubbling.
Serve with organic yogurt.
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15 minutes
Serves 5
