IDDSI Level 5 - Rhubarb & Apple Crumble Brianna Lewis

Apple and rhubarb crumble is a simple dessert that I often make for my family. I have adapted it to adhere to IDDSI level 5 (minced and moist), so while it is slightly different to a traditional crumble, it tastes just like the original.

This dessert can be served hot or cold. I recommend keeping the pureed fruit and crumble separate until you wish to eat to make sure it is a minced and moist texture when served.

Recipe

• 4 apples (peeled and diced)
• 6 rhubarb sticks
• 2 tbs brown sugar
• 1/2 cup oats
• 1/2 cup desiccated coconut
• 1/3 cup brown sugar
• 1/3 cup melted butter
• 1/2 cup plain flour
• 2 tsp cinnamon (1 in fruit, 1 in crumble)

1. Preheat oven to 200 degrees celcius.
2. Chop up the rhubarb and apple and place them into a pan with 1tsp of cinnamon and 2tbs of brown sugar. Place the saucepan onto the stove over a medium heat until fruit is softened and sugar is dissolved (approximately 20 mins). Leave to cool while making crumble.
3. Pour oats onto a chopping board and chop so they are roughly 1/2-1/4 their original size. Then add chopped oats to a bowl with coconut, brown sugar, plain flour and cinnamon.
4. Add melted butter to the dry crumble mixture and mix until combined and small crumble pieces form.
5. Pour crumble onto a baking tray and bake in the oven for approx 10-15 minutes, or until lightly golden (note: try to remove crumble from the oven prior to it turning golden-brown, as this will mean it will require chewing and therefore will not fit 'minced and moist' definition).
6. While crumble is in the oven, puree fruit mixture in a food processor until smooth.
7. Remove crumble from the oven and chop pieces with a knife to make sure all pieces are about 4mm in length (for IDDSI fork test).
8. When you would like to eat, mix desired amount of pureed fruit and crumble together in a bowl until a 'minced and moist' texture is achieved. Then enjoy!

IDDSI Test