Rhubarb, pear and raspberry crumble
2 medium, peeled, cored, and cut into thin wedges (400g)
300 g, cut into 4cm lengths
1 cup(s), (150g)
¼ cup(s), (35g)
¼ cup(s), (30g)
reduced fat oil spread
¼ cup(s), (20g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 1L (4-cup) capacity, 26cm x 16cm ovenproof baking dish with oil.
- Place the pear, rhubarb, sugar, cinnamon stick and 2 tablespoons water in a saucepan and heat over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the pear and rhubarb are just tender. Remove from heat. Stir through the raspberries and discard the cinnamon stick.
- Meanwhile, place the flour and almond meal in a bowl. Use your fingertips to rub in the spread until well combined and crumbs form. Add the almonds and sugar and combine.
- Spoon the fruit into the prepared dish and sprinkle the crumble mixture over the fruit. Bake for 20 minutes or until golden. Set aside for 5 minutes to cool before serving.