Pineapple-rhubarb crumble
5
Points®
Temps total: 1 h 30 min • Préparation: 15 min • Cuisson: 45 min • Portions: 12 • Difficulté: Facile
The combination of tart rhubarb and sweet pineapple is outstandingly delicious in this unusual crumble. Oats, walnuts, and brown sugar are combined for a classic crunchy topping.
Ingrédients
Cooking spray
3 spray(s)
Sugar
¼ cup(s)
Uncooked tapioca
3 tbsp(s), instant variety
Table salt
¼ tsp(s)
Uncooked rhubarb
1 pound(s), trimmed and cut into 1-inch pieces
Pineapple
4 cup(s), fresh chunks, cut into 1-inch pieces
Vanilla extract
1 tsp(s)
Packed brown sugar
⅓ cup(s)
All-purpose flour
¼ cup(s)
Uncooked old fashioned oats
¼ cup(s)
Walnuts
¼ cup(s), finely chopped
Salted butter
2 tbsp(s), melted
Instructions
1
Preheat oven to 375°F. Spray 10-inch square baking dish or shallow 2-quart gratin dish with nonstick spray.
2
Mix together granulated sugar, tapioca, and 1/8 teaspoon salt in large bowl. Stir in rhubarb, pineapple, and vanilla. Scrape into prepared baking dish and level top.
3
Stir together brown sugar, flour, oats, walnuts, and remaining 1/8 teaspoon salt in medium bowl. Drizzle melted butter over top and stir until clumps form. Sprinkle oat mixture evenly over rhubarb mixture.
4
Bake until filling bubbles in center and topping is golden, about 45 minutes. Cool at least 30 minutes before serving.
5
Serving size: 1/2 cup
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