Apple and rhubarb upside-down crumbles

Apples and rhubarb make such an adorable couple in Nici Wickes' upside-down crumbles, and with a refined sugar-free caramel sauce, they are simply delicious

By Nici Wickes
  • 1 hr cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 2 cup chopped red-skinned apples
  • 1/4 cup water
  • 1 cup chopped rhubarb
  • 1/2 cup walnuts
  • 1/4 cup macadamia nuts
  • 2 tablespoon ground almonds
  • 1 teaspoon coconut sugar (or use honey)
  • 1 small egg white, whisked lightly
Dairy-free caramel sauce
  • 3/4 cup coconut milk
  • 1 tablespoon honey
  • pinch of salt


  • 1
    Preheat oven to 180°C. Grease 2 small oven-proof dishes with oil. Lightly stew the apples in the water until just soft – about 5-7 minutes of simmering with the lid on. Add the raw rhubarb and replace the lid. Set aside.
  • 2
    Make the crumble by blitzing the nuts with the coconut sugar in a food processor to a chunky crumb. Stir in the whisked egg white and mix to form a thick paste.
  • 3
    Fill the dishes with the fruit and any stewing juices, pressing the fruit in. Smooth tops. Add the crumble topping in a thick layer and smooth firmly using the back of a spoon.
  • 4
    Bake for 20 minutes until the topping is hard.
  • 5
    To serve, run a knife around edge of the crumble to release, then gently turn out onto a plate or into a bowl.
  • 6
    To serve, drizzle with caramel sauce and extra coconut milk.
Dairy-free caramel sauce
  • 7
    Simmer all ingredients in a small saucepan for 25-35 minutes, stirring occasionally, until thickened and darkened.

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