Apple and rhubarb crumble
Serves 6
Ingredients
- 5 apples (we use granny smith)
- 1 bunch rhubarb, washed
- 2 tablespoons water
- 1 1/2 tablespoons raspberry jam
- 1/4 cup oil
- 1 1/4 cups oats
- 1 tablespoons wholemeal flour
- 1/3 cup shredded coconut
Method
* Note: My family likes the tartness of rhubarb. If you want it less tart and more sweetness you can add a tablespoon of caster sugar to the apple/rhubarb recipe. You can also use 3 pears or bananas in place of rhubarb.
Ingredients
- 5 apples (we use granny smith)
- 1 bunch rhubarb, washed
- 2 tablespoons water
- 1 1/2 tablespoons raspberry jam
- 1/4 cup oil
- 1 1/4 cups oats
- 1 tablespoons wholemeal flour
- 1/3 cup shredded coconut
Method
- Preheat oven to 180°C
- Peal and cut apples into chunks
- Prepare rhubarb - wash, remove ends and cut into 2cm pieces
- Combine apples, rhubarb and water in pan and cook over medium heat for 15 minutes or until fruit starts to soften
- Meanwhile melt jam in a different pan over medium heat
- Remove jam from heat and carefully mix in oil, oats, flour and coconut
- In an oven proof dish (about 20cm in diameter) place fruit and top with crumble
- Bake in oven for 20-25 minutes or until crumble is golden
* Note: My family likes the tartness of rhubarb. If you want it less tart and more sweetness you can add a tablespoon of caster sugar to the apple/rhubarb recipe. You can also use 3 pears or bananas in place of rhubarb.
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