Wash the apples and rhubarb.
Cut rhubarb into 4cm pieces and the apple into wedges with the skin peeled off– make sure to remove the centre core.
Place the apples and rhubarb into a large heavy based pot.
Combine with the apple juice, vanilla, cinnamon and orange zest.
Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples and rhubarb have completely softened and collapsed. I like to cover the pot for the first 10 minutes of cooking, which allows for more liquid to be released from the apples and helps to keep them moist. Remove the lid for the last 10 minutes of cooking, if necessary which helps some of the excess moisture evaporate. You apples and rhubarb are now ready – taste them and adjust if necessary.
To make the crumble combine rolled oats, coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor.
Process for a few seconds or until mixture is combined and lovely and crumbly. Taste and adjust if necessary.
Preheat your oven to 160 C / 315 F.
Pile your apple mixture into a suitable sized pie or baking dish.
Scatter the crumble over the top.
Bake for 30 minutes or until the crumble is golden and delicious looking.
Remove from the oven and serve alone or with your choice of custard, yoghurt or coconut cream.
FLAVOURING OPTIONS:
Add a handful of raspberries or blueberries to the apple before filling.
When in season – swap some of the apples with 2 – 3 fresh raw peaches cut into wedges.
Fold through the pulp of 2 -3 passionfruit before baking.