Tuesday, November 20, 2012

Allergy free rhubarb and apple crumble recipe

  • 7-8 stalks of rhubarb, rinsed and chopped
  • 3 red apples, peeled, cored and sliced
  • 75g caster sugar
  • ½ tsp powdered ginger
Crumble top
  • 125g crumbed Orgran vanilla biscuits (or plain biscuits of your choice)
  • ¾ cup Orgran all purpose flour
  • ½ cup, firmly packed brown sugar
  • ½ cup desiccated coconut
  • 100g Nuttlex

  • Place the rhubarb, apple, ginger and caster sugar in a saucepan over medium-low heat.
  • Cook for 5 minutes, stirring occasionally until a sugar syrup forms at the bottom of the pan.
  • Remove from the heat and set aside.
  • Preheat oven to 180°C. 
  • Grease a medium pie dish with Nuttlex.
  • Place the rhubarb and apple mixture in the pie dish, spreading it out evenly.
  • Place the crumbed biscuit in a large bowl.
  • Add the flour, sugar, coconut and Nuttlex.
  • Combine by rubbing the Nuttlex through with your fingers.
  • Sprinkle the crumble top over the apple mixture.
  • Bake in the oven for 15 minutes or until golden.

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