Apple & rhubarb crumble
8
| Prep | 20 min | |
| Cook | 55 min |
- Raw sugar, 3 tablespoon(s)
- Ground cinnamon, 2 teaspoon(s)
- Apple, any type, 7 medium, cut into 4 cm chunks
- Rhubarb stalk, 290 g, 4 to 6 stalks, washed and chopped into 1.5 cm lengths
- Self-raising flour, wholemeal, 1 cup(s)
- Butter, reduced salt, 80 g, chilled and chopped
- Extra virgin olive oil, 1 tablespoon(s)
- Rolled oats, raw, ¾ cup(s)
- Flaked almonds, 3½ tablespoon(s)
Method
Preheat oven 200°C fan forced.
Combine 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl. Scatter the apples over the base 4 cm deep, 20 x 30 cm (base) roasting pan. Sprinkle over the cinnamon sugar mixture, toss to coat. Spoon over 2 tablespoons of water. Cover with foil and roast for 15 to 20 minutes until apples are almost tender (not completely) when tested with a skewer.
Remove the apples from the oven. Add the rhubarb and stir to coat. Spread evenly into the pan. Return to the oven, uncovered. Roast for a further 10 minutes.
Meanwhile, place the flour and butter into a food processor or Nutribullet. Process until the mixture resembles coarse crumbs. Spoon over the oil and process until mixture starts to form clumps (see tip). Transfer to a bowl. Add the rolled oats, almonds and remaining 2 tablespoons of sugar and 1 teaspoon cinnamon, mix well.
Sprinkle the crumble over the roasted fruit and bake a further 25 to 30 minutes until the top is golden. Spoon into bowls and serve.
TIP: You can rub the butter and oil into the flour using your fingertips if you don’t have a processor. If you have dairy units to spare enjoy with yoghurt or custard.
Nutrition facts per serve
Makes 8 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 1 |
| Vegetables | 0 |
| Fruit | 2 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 1 |
| Calories | 329 |
| Protein | 5 g |
| Total fat | 13.8 g |
| - Saturated fat | 6.1 g |
| Total carbohydrates | 40.9 g |
| - Total sugars | 24.8 g |
| Fibre | 7.9 g |
| Sodium | 156 mg |