Autumn is the time to enjoy our local crop of new apples and paired with rhubarb, this easy recipe is a great combination of both sweetness and tartness.
Serves 4
Ingredients:
For the filling:
- 4 granny smith apples: peeled, cored, cut into chunks
- ½ bunch of rhubarb: leaves removed, washed & chopped 3 cms pieces
- ¼ cup water
- 1/3 cup castor sugar
- Zest and juice of a lemon
For the crumble topping:
- ½ cup plain flour
- 90gms cold butter chopped into pieces
- ½ cup brown sugar
- ¼ cup shredded coconut
- ¼ cup rolled oats
- 1/4 cup almond flakes
- ½ tsp cinnamon
Filling Method:
- Preheat oven to 180C
- Lightly grease an ovenproof serving dish medium sized
- In a medium saucepan combine apples and water, bring to the boil and then simmer till almost tender
- Add rhubarb, lemon zest, lemon juice and sugar, simmer stirring for 3 mins or until rhubarb is almost tender
- Drain excess liquid and spoon the mix into the baking dish
Crumble Method:
- Sift flour into a medium bowl
- Rub in chilled butter until it resembles breadcrumbs
- Stir remaining ingredients through
- Top the fruit layer with the crumble mix
Bake:
Bake 25-30 mins until its golden and bubbling, serve warm with a dollop of cream or ice cream. Enjoy!