Name: Rhubarb, apple and pear crumble
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

1.Preheat oven to 200°C (180°C fan-forced). Grease deep 1 litre ovenproof dish.

2.Place 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.

3.Meanwhile, combine flour, oats and sugar in small bowl; rub in butter.

4.Spoon fruit mixture into dish; sprinkle with oat mixture.

5.Bake crumble about 30 minutes or until browned lightly.

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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