Allergy free rhubarb and apple crumble recipe

Ingredients

• 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

Method

• 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.