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Gingernut rhubarb and apple crumbles
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delight in a cozy winter dessert with our gingernut rhubarb and apple crumbles.
Ingredients:
  • 1 bunch rhubarb, cut into 3cm lengths
  • 4 large Granny Smith apples, cored, peeled, coarsely chopped
  • 110g caster sugar
  • 200g Brand frozen raspberries
  • 50g plain flour
  • 75g brown sugar
  • 75g butter, softened
  • 100g gingernut biscuits, coarsely chopped
  • 45g rolled oats
  • 20g almond
  • Light vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 180C. In a saucepan over medium-low heat, gently simmer the rhubarb, apple, and caster sugar for 10 minutes until the rhubarb softens and the apple is tender. Remove from heat, mix in the raspberries, and divide the mixture into 6 ramekins.
  • In a bowl, mix flour, brown sugar, and butter, then rub butter into the mixture using your fingertips. Add biscuit, oats, and almonds, combine, then spoon over the apple mixture in ramekins. Bake on a tray for 20 minutes until golden and hot. Let cool for 5 minutes before serving with vanilla ice cream.

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