This classic dessert, created by Queensland nutritionist Dr Courtney Thompson, is certain to delight everyone in your family. It oozes togetherness and comfort. Enjoy!
Apple and Rhubarb Crumble
Prep time: 10 minutes
Cooking time: 45 minutes
4 large Granny Smith apples, peeled, cored and cut into 2cm chunks
5 stalks rhubarb, trimmed and cut into 2 cm slices
1 tbsp flour
1/3 cup caster sugar
Juice and rind of 1 lemon
1 cup rolled oats
1 cup wholemeal flour
1/2 cup caster sugar
100g butter, melted
Preheat the oven to 180 degrees Celsius.
Place apple and rhubarb in a greased, medium-sized ovenproof dish. Sprinkle over flour, sugar and lemon rind, mixing to combine. Pour over lemon juice and mix again.
To make the topping, mix oats, flour and sugar in a large bowl. Pour over melted butter and stir until well combined.
Sprinkle crumble mixture over apple and rhubarb, covering as much of the fruit as possible.
Bake for 40-45 minutes or until crumble is golden brown.
Serve with yoghurt, cream or ice cream.
To make this recipe gluten-free, use gluten-free flour and oats.
To make this recipe vegan, replace butter with coconut oil.