Apple and rhubarb crumble pie
6 individual, cut into 3cm lengths
2 large, (Granny Smith), peeled, cored, thickly sliced
1 tsp, finely grated
reduced-fat shortcrust pastry
1 individual, (just thawed)
1 cup(s), (150g)
¼ cup(s), (55g)
reduced fat oil spread
¼ cup(s), (60g)
¼ cup(s), (20g)
- Preheat oven to 200°C or 180°C fan-forced and then lightly spray a 23cm pie dish with oil.
- Combine the rhubarb, apple, orange rind and 100ml of water in a medium saucepan over medium heat. Bring to the boil. Reduce heat and simmer, covered, for 6–8 mins or until soft. Cool.
- Meanwhile, line prepared dish with pastry and trim edges. Prick base with a fork and bake for 8 mins. Cool.
- Combine the flour, sugar and cinnamon in a large bowl. Using fingertips, rub in the spread until mixture resembles breadcrumbs. Stir in the almonds. Spoon cool fruit mixture into cooled cooked pastry case, then sprinkle crumble mixture over fruit. Bake for 15 mins or until golden. Serve.