Apple and rhubarb crumble
Serves: 8
Time to make: 50 mins
Hands-on time: 20 mins
Total cost: $15.20 / $1.90 per serve
(at time of publication)
Ingredients
- 4 pink lady or Braeburn apples, sliced
- 2 cups rhubarb, chopped
- 1 orange, zest and juice
- 1 teaspoon ground ginger
- 1 tablespoon crystalised ginger, finely chopped, optional
- Crumble Topping
- ¾ cup plain flour
- ¼ cup ground almonds
- 75g reduced-fat spread
- 3/4 cup soft brown sugar
- 1/3 cup hazelnuts, toasted
- sprinkling of ground ginger or cinnamon
- 8 tablespoons low-fat Greek-style yoghurt, to serve
Instructions
1 Preheat oven to 180ºC. In a pan, place apples with rhubarb, orange zest, juice, ½ cup water and ground ginger. Cover with a lid and bring to boil. Reduce to a simmer and cook for 5 to 6 minutes, or until fruit is tender.
2 Spoon mixture into an ovenproof dish. Sprinkle over crystalised ginger, if using.
3 To make crumble, in a bowl, place flour and almonds. Rub in spread to make fine crumbs. Stir in sugar, nuts and ginger.
4 Sprinkle crumble topping over fruit and bake in the oven for 30 minutes until lightly crispy on the top. Serve with a tablespoon of yoghurt.
Variations
Make it gluten free: Use gluten-free flour and check ground spices and Greek yoghurt are gluten free.
Nutrition Info (per serve)
Kilojoules 1000kJ
Calories 240cal
Protein 5g
Total fat 11g
–Saturated fat 2g
Carbohydrates 30g
–Sugars 18g
Dietary fibre 3g
Sodium 50mg
Calcium 120mg
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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