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Rhubarb and apple crumble
Ingredients
- 4 small granny smith apples, peeled, cored, cut into wedges
- 1 bunch rhubarb, ends trimmed, coarsely chopped
- 1/4 cup (55g) caster sugar
- 150g anzac cookies, crushed
- 1 cup (90g) rolled oats
- 1/2 cup (35g) shredded coconut
- 1/4 cup (55g) brown sugar
- 1/4 cup (40g) plain flour
- 50g butter, softened
- Vanilla ice-cream, to serve
Directions
- Preheat oven to 180°C. Place the apple and rhubarb in a roasting pan and sprinkle with caster sugar. Bake in preheated oven for 20 minutes or until apple is tender and rhubarb releases juices. Remove from oven.
- Spoon the apple mixture evenly among six 1-cup (250ml) capacity shallow ovenproof dishes.
- Combine the cookie crumbs, oats, coconut, brown sugar and flour in a medium bowl. Add the butter and use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs.
- Sprinkle the crumble mixture evenly over the apple mixture. Place dishes on an oven tray and bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately with ice-cream, if desired.
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VARIATION: pairs may be used in stead of apples
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