Apple and rhubarb crumble
1 hr 10 min
This apple and rhubarb crumble provides the perfect balance between sweet and tangy. A delicious crumble packed full of juicy apples and rhubarb which are stewed together, then topped with a crispy topping made up of oats. The beauty of fruit crumbles is that you can mix up the fruit and use whatever is in season, or try your hand at some foraging and pick some blackberries when they're in season and add them to a crumble.
3 medium, peeled, cored, sliced
400 g, cut into 2cm pieces (see tip)
2 tsp, finely grated
Freshly squeezed orange juice
½ cup(s), (125ml)
⅓ cup(s), (50g)
Reduced fat oil spread
Dry rolled oats
⅔ cup(s), (60g)
- Preheat oven to 180°C. Place apples, rhubarb, xylitol and orange rind into a large ovenproof dish and toss together. Add orange juice, cover with foil and bake for 25 minutes, or until fruit is soft.
- Meanwhile, make crumble topping. In a large bowl, rub flour and spread together until mixture resembles coarse breadcrumbs. Stir in sugar and oats, then scatter the topping over the fruit.
- Bake for 25 minutes or until golden. Heat custard in microwave on High for 1 minute or until warm and serve with warm crumble.
SERVING SUGGESTION: Instead of custard, you could serve the crumble with 99% fat free plain yoghurt. TIP: Rhubarb leaves are poisonous so ensure all leaves are trimmed before slicing.