Apple, rhubarb and ginger crumble
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Time to make:
50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
$1.10 per serve
(at time of publication)
Full ingredients list:
4 medium red apples, peeled, sliced (see tip)
2 cups chopped rhubarb
zest and juice of 1 orange
1 teaspoon ground ginger, plus extra, to dust
1 tablespoon finely chopped fresh ginger
3/4 cup rice flour
1/4 cup almond meal
75g reduced-fat table spread
1/3 cup brown sugar
1/3 cup hazelnuts, toasted
pinch of cinnamon
1/2 cup reduced-fat Greek-style yoghurt
1 tablespoon icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place fruit, including orange zest and juice, in a large saucepan with gingers and 1/2 cup water. Set pan over medium–high heat; bring to the boil. Reduce heat to low; simmer for 5–6 minutes, or until fruit is tender. Leave to cool.
Step 2 To make crumble, place flour and almond meal in a bowl. Rub table spread into mixture until fine crumbs form. Stir in brown sugar, hazelnuts and cinnamon.
Step 3 Spoon cooked fruit into a large baking dish; scatter with crumble and bake for 30 minutes, or until topping is golden brown.
Step 4 Top crumble with a dollop of yoghurt, dust with icing sugar and ground ginger, and serve.
Pink Lady or Braeburn apples work well in this crumble.
About this recipe
First published: July 2015