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Apple & rhubarb crumble

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings


  • 500g (about 3 large) granny smith apples, peeled, cored, cut into thin wedges
  • 1 bunch rhubarb (about 450g), trimmed, washed, cut into 4cm lengths
  • 2 tablespoons caster sugar
  • 1 cinnamon stick
  • Icing sugar, to dust


  • 2 tablespoons plain flour
  • 60g reduced fat polyunsaturated margarine
  • 90g All-Bran Fibre Toppers
  • 50g (1/2 cup) rolled oats
  • 55g (1/4 cup) firmly packed brown sugar
  • 1/2 teaspoon ground ginger


  • 1
    Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 1.5L (6 cup) capacity oven proof baking dish.
  • 2
    To make the filling, place the apples, rhubarb, 80ml (1/3 cup) water, sugar and cinnamon in a medium size saucepan over a medium heat. Simmer, covered, for 8-10 minutes, or until apples and rhubarb are just tender. Remove and discard cinnamon stick.
  • 3
    Meanwhile, place the flour, margarine, All-Bran Fibre Toppers, oats, sugar and ginger in a large bowl. Use your fingers to rub in the margarine until well combined and large crumbs form.
  • 4
    Spoon the fruit into the prepared dish, sprinkle the topping evenly over the fruit. Bake for 20 minutes or until golden and bubbling. Serve dusted with icing sugar.

Source: taste.com.au


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