Rhubarb, apple and pear crumble
Nov 30, 1976 1:00pm- 45 mins cooking
- Serves 4
Print
Ingredients
Rhubarb, apple and pear crumble
- 3 stalks rhubarb, trimmed, chopped coarsely
- 2 medium_piece apples (300g), peeled, chopped coarsely
- 1 small_piece pear (180g), peeled, chopped coarsely
- 1/4 cup (60ml) water
- 1/4 cup (35g) plain flour
- 1/4 cup (20g) rolled oats
- 2 tablespoon brown sugar
- 30 gram butter, chopped
Method
Rhubarb, apple and pear crumble
- 1Preheat oven to 200°C (180°C fan-forced). Grease deep 1 litre ovenproof dish.
- 2Place rhubarb, apple, pear and water in medium saucepan; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 10 minutes or until fruit is tender.
- 3Meanwhile, combine flour, oats and sugar in small bowl; rub in butter.
- 4Spoon fruit mixture into dish; sprinkle with oat mixture.
- 5Bake crumble about 30 minutes or until browned lightly.
Notes
The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months.