Apple & rhubarb crumble
3 medium, peeled, cored and sliced
400 g, trimmed and cut into 2cm pieces
1 zest(s) of 1, grated
Freshly squeezed orange juice
Plain White Flour
Low Fat Spread
50 g, cut into small cubes
Light Brown Sugar
Low Fat Custard Ready to Serve
1 can(s), large
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the fruit, caster sugar and orange zest into a large ovenproof dish and toss together. Add the orange juice, then cover the dish with foil and cook for 25 minutes, or until the fruit is soft.
- Meanwhile, in a mixing bowl, rub the flour and low-fat spread together until the mixture resembles coarse breadcrumbs. Stir in the sugar and oats, then scatter the topping over the fruit.
- Bake for 25 minutes, or until golden. Heat the custard to pack instructions and serve with the warm crumble.