Classic rhubarb and apple crumble

This will be a __dessert you return to time and time again. Apple and rhubarb is as classic combination.

Equipment

• 8-cup capacity baking dish

Ingredients

• 5 (750g) granny smith apples, peeled, cored, chopped
• 1/3 cup caster sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon finely grated lemon rind
• 6 rhubarb stems, trimmed, cut into 3cm pieces
• 2 teaspoons plain flour
• 1 cup rolled oats
• 1/2 cup plain flour, extra
• 1/2 cup firmly packed brown sugar
• 80g butter, chilled, chopped
• 1/4 cup flaked almonds
• Icing sugar, to serve (see notes)

Energy 2598kJ	Fat saturated 18.00g
Fat Total 30.40g	Carbohydrate sugars g
Carbohydrate Total 81.00g	Dietary Fibre 2.30g
Protein 8.90g	Cholesterol 132.00mg
Sodium 400.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C/160C fan-forced.

2. Step 2

   Place apple, caster sugar, cinnamon, lemon rind and 2 tablespoons of water in a large saucepan over medium heat. Cover. Cook for 5 minutes or until apple starts to soften. Add rhubarb and flour. Cook, covered, for 3 minutes or until rhubarb just softens.

3. Step 3

   Transfer to an 8-cup-capacity baking dish.

4. Step 4

   Combine oats, extra flour and brown sugar in a bowl. Using fingertips, rub butter into mixture until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over rhubarb mixture. Bake for 35 minutes or until golden. Cool 5 minutes. Dust with icing sugar. Serve.

Serve crumble with vanilla ice-cream or custard