Apple & Rhubarb Brekky Crumble with Whipped Ricotta
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Jacq makes Apple and Rhubarb Brekky Crumble with Whipped Ricotta, baking sweet tart apples and rhubarb with cinnamon and a drizzle of honey until jammy, then topping it with a golden oat coconut pecan crumble for the perfect crunchy contrast. While it bakes, whip ricotta with Greek yoghurt, vanilla, lemon zest and a touch of honey until light and fluffy. Serve warm with a big dollop of that whipped ricotta for a breakfast that feels like dessert.
Ingredients
- 4 (600g) pink lady or red apples, cored and cut into 2-3cm chunks
- ½ bunch (150g) rhubarb, thinly sliced
- 1 tbsp cinnamon
- 2 tsp light extra virgin olive oil or macadamia oil
- ¼ cup honey or maple syrup
Crumble Topping
- 1½ cups rolled oats
- ¾ cup shredded coconut
- ½ cup pecans
- ⅓ cup light extra virgin olive oil or macadamia oil
- 2 tsp honey
Whipped Ricotta
- 1 cup (200g) ricotta
- ½ cup (120g) Greek yoghurt
- ¼-½ tsp lemon zest
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
Method
- Heat oven to 180°C. Combine the apples, rhubarb, cinnamon, oil, and honey in a 20x20cm ceramic baking dish. Add 3 tbsp water, toss, and bake in the oven for 30 minutes.
- To make the crumble, add all ingredients to a food processor and blitz until a rough crumb forms.
- Whip the ingredients for the ricotta together using a hand mixer until light and fluffy, then set aside in the fridge.
- Once the fruit has baked, spread the crumb topping evenly over it and place it back in the oven for another 20 minutes, or until the crumb topping is golden. Once cooked, served with a dollop of whipped ricotta.