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Rhubarb and apple crumble
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Deliciously crispy rhubarb and apple crumble, perfect for winter dining.
Ingredients:
  • 4 small granny smith apples, peeled, cored, cut into wedges
  • 1 bunch rhubarb, ends trimmed, coarsely chopped
  • 55g caster sugar
  • 150g anzac cookies, crushed
  • 90g rolled oats
  • 35g shredded coconut
  • 55g brown sugar
  • 40g plain flour
  • 50g butter, softened
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to a toasty 180°C. Spread a mix of apple and rhubarb in a roasting pan, then generously sprinkle with caster sugar. Let it bake in the preheated oven for about 20 minutes until the apple is tender and the rhubarb is juicy. Once done, take it out of the oven.
  • Divide the apple mixture evenly into six 1-cup (250ml) shallow ovenproof dishes using a spoon.
  • In a medium bowl, mix together cookie crumbs, oats, coconut, brown sugar, and flour. Add the butter and use your fingertips to blend it in until the mixture resembles coarse breadcrumbs.
  • Evenly distribute the crumble mixture over the apple mixture. Place the dishes on a baking tray and bake in a preheated oven for 20 minutes, or until golden brown and heated through. Serve right away with ice cream, if you like.

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