Apple and rhubarb 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.