Photo by author.

I took this picture on a crisp New York spring day a few years ago. This is too easy but I’m going to say it: an apple a day keeps the doctor away. It might just be the recognizable medical adage out there. It also might be true.

Apples are a perfect symbol of health. They’re delicious and they’re packed with;

• Antioxidants but especially quercetin. This particular antioxidant has risen to fame in its use for allergic reactions (hay-fever, itchy runny eyes etc). When in its supplement form it’s usually combined with vitamin C and bromelain, how convenient that this whole food version packs a mean punch of both.
• Vitamin C
• Pectin. This is processed and added to jam, along with sugar, to give it that sticky consistency. Also, pectin is a form of soluble fiber which can help in the prevention of cholesterol buildup in your arteries.

The highest quantities of both of these nutrients is concentrated in the skin, so get yourself a nice crunchy organic one and don’t peel the skin!

Dr. Nishant Rao is a co-founder of WellWire.com. He is a well-traveled naturopathic doctor and new father, practicing an integrative approach to create wellness in and around Los Angeles. Become a patient or discover his practice.

Photo by foodistablog.

An English crumble is the perfect throw-it-together summertime dessert. The less fuss you make over your crumble, the better it will turn out. Case in point: the topping. The lumpier the topping, the better the crumble. Honest.

The best way to do this is to mix the dry ingredients together in a bowl (with a whisk or fork), cut the cold butter directly into it, and then proceed with the squishing. When the topping starts to look nice and lumpy, it’s ready.

Of course, you could pulse it all together in a food processor if you don’t want to get your hands dirty. Just don’t go nuts with the pulse button: you don’t want a perfectly uniform pile of crumbs.

Note: We’re using apples here (to soften out the almost harsh acidity of the rhubarb) but strawberries would be just as nice. You could also substitute all purpose gluten-free flour and gluten-free oats to make this recipe gluten-free.

Rhubarb and apple crumble

Fruit:
3-5 stalks rhubarb, washed and chopped
2 apples, peeled, cored, and chopped
pinch of salt
3/4 cup sugar
1 Tablespoon flour

Topping:
1 teaspoon salt
2/3 cup flour
1/3 cup oats
1 cup brown sugar
1 cup butter

1. Preheat the oven to 350 degrees F
2. Mix all the fruit ingredients together and put in the bottom of an ovenproof dish
3. Mix all the topping ingredients together and casually sprinkle on top of the fruit. This is not a pie! Allow the fruit to peek out cheekily here and there
4. Bake for 50 minutes to 1 hour (the topping should be golden brown and parts of it should be dark with bubbling fruit juice).

At this point, you have two options:
1. Allow your crumble to cool to room temperature then eat with softly whipped cream
2. Serve your crumble hot with a drizzle of cold heavy cream

Dr. Nishant Rao is a co-founder of WellWire.com. He is a well-traveled naturopathic doctor and new father, practicing an integrative approach to create wellness in and around Los Angeles. Become a patient or discover his practice.