Rhubarb, pear and raspberry crumble
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Ingredients
Pear(s)
2 medium, peeled, cored, and cut into thin wedges (400g)
Rhubarb
300 g, cut into 4cm lengths
Caster sugar
2 tbs
Cinnamon quill
1 whole
Frozen raspberries
1 cup(s), (150g)
Plain flour
¼ cup(s), (35g)
Almond meal
¼ cup(s), (30g)
Reduced fat oil spread
1½ tbs
Flaked almonds
¼ cup(s), (20g)
Brown sugar
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 1L (4-cup) capacity, 26cm x 16cm ovenproof baking dish with oil.
2
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.
3
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.
4
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.
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