Apple & Rhubarb Brekky Crumble with Whipped Ricotta

Serves 4

Time 1 hour

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.