2 In Desserts/ Recipes/ Vegetarian

Rachael’s Perfect Paleo Apple & Rhubarb Crumble

This recipe is dedicated to one of my followers – Rachael.
A week ago I asked my beautiful Facebook followers “if they could have one dessert ‘Paleofied’ what would it be?” The lovely Rachael quite kindly shared her love of Apple Crumble and Custard. I have added in Rhubarb because I just feel it makes a classic crumble, even though as a child I absolutely despised rhubarb!
Serves: 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes


For the crumble:

3/4 cup tapioca flour
1/3 cup almond flour
1 tbsp ground cinnamon
50g butter
1 tsp almond essence
Pinch of Himalayan pink salt
1 tbsp coconut oil
2 tbsp coconut sugar (plus 1 tbsp extra for sprinkling)
1 tbsp raw honey
50g pecans
1 tbsp cold water

For the fruit:

 2 large bramley apples (cubed)
400g rhubarb (sliced)
2 tbsp coconut sugar
1 tbsp water
1 tbsp raw honey
1 tbsp tapioca flour
25g butter (diced)
1/2 tbsp ground cinnamon
1/2 tbsp ground ginger

For the custard:

1 tin (400ml) coconut milk
2 tbsp raw honey (or maple syrup)
5 egg yolks
1-2 tbsp tapioca flour (2 tbsp will yield a thicker custard)
1 tbsp vanilla essence
1/4 tsp vanilla powder or seeds from 1 vanilla pod (optional)


  1. Combine all of the ingredients except for the raw honey, pecans and water in a food processor. Process until all of the ingredients are mixed evenly.
  2. Add the raw honey and mix until you get a bread crumb like texture.
  3. Add the pecans and pulse until roughly chopped.
  4. Remove the crumble mix into a small mixing bowl and add the water. Rake the water through.
  5. Transfer the crumble mix to the freezer for 30 minutes.
  6. Pre-heat your oven to 180 degrees.
  7. Chop your fruit into cubes and place in a medium pan on a low heat with the sugar, honey and water. Cook until softened.
  8. Grease your baking dish and add your fruit.
  9. Stir in your tapioca flour and butter.
  10. Sprinkle on your ground cinnamon and ginger and stir again.
  11. Remove your crumble mix from the freezer, rake with a fork and pour on top of the fruit. Spread evenly without pressing down.
  12. Place in the oven and cook for about 25 minutes.
  13. Sprinkle with the remaining 1 tbsp of sugar. Return to the oven for a further 5 minutes or until the crumble is golden brown and bubbling.
  14. For the custard, combine the coconut milk and honey in a medium pan and heat on a gentle heat.
  15. In a medium mixing bowl whisk together the remaining ingredients until smooth.
  16. Once the coconut milk mix has warmed through gradually pour and whisk into the egg mixture.
  17. Return the mix to the pan and heat gently until it begins to simmer and thicken.
  18. Once it is at the texture you desire remove and serve up!


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  • Reply
    25th June 2018 at 5:59 am

    Hi. I made this last week and it was delish! Want to try subbing the butter for coconut oil. Have you tried? Only because I think my 4 month old is currently not tolerating when I eat any dairy (even butter). Thanks in advance

    • Reply
      17th July 2018 at 5:07 pm

      Hi Bianca, I am so so so sorry for the late reply – my comments are heaving at the moment and I’ve only just managed to get on to reply. I’m so glad to hear that you enjoyed my recipe – I totally forgot this one existed! You can definitely sub with coconut oil but I’d use about 4/5 of it in the actual crumble part so 40g. Alternatively, make a bit of a mock butter by melting 1 part coconut oil with 1 part cacao butter and use that for baking. I think it makes for a bit of a sturdier dessert and adds a little flavour!

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