Recipe

Rhubarb, apple and pear crumble

Nov 30, 1976 1:00pm
  • 45 mins cooking
  • Serves 4
    • Print
    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
  • 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.

Notes

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

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food