Photo of Rhubarb and apple frying pan crumble by WW

Rhubarb and apple frying pan crumble

5
5
4
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Rhubarb and apple work so perfectly together on this crumble with a hint of coconut and honey.

Ingredients

Rhubarb

7 individual, (one bunch) cut into 3cm pieces

Apple, pink lady, unpeeled, fresh

2 medium, thinly sliced

Granulated stevia sweetener

1 tbs, ,granulated

Dry rolled oats

½ cup(s), (45g)

Plain wholemeal flour

¼ cup(s), (40g)

Shredded or desiccated coconut

2 tbs, (shredded)

Ground cinnamon

1 tsp

Honey

1 tbs

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat a medium ovenproof frying pan (20cm base measurement) over medium heat. Cook rhubarb, apple and stevia, stirring occasionally, for 5 minutes or until just tender.
  2. Meanwhile, combine oats, flour, coconut and cinnamon in a small bowl. Scatter oat mixture over rhubarb mixture and drizzle with honey. Bake in oven for 25–30 minutes or until crumble is golden and heated through. Serve.

Notes

SERVING SUGGESTION: Reduced-fat vanilla custard (contains dairy) TIPS: You can use pears and strawberries instead of apple and rhubarb. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave.