You can't go wrong with the combination of apple and rhubarb, and the delightful tartness of the fruit is balanced well with the sweet crumble topping.
- 3 granny smith apples, peeled, cored and roughly chopped
- 3 rhubarb stalks, cut into 3 cm pieces
- 2 tbsp caster sugar
- 1 tsp grated lemon rind
- 1 tbsp water
- ½ cup rolled oats
- 2 tbsp flour
- ¼ cup brown sugar
- 40 g butter, chopped
- 1 cup blackberries
- yoghurt, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180Â°C.
Place apple, rhubarb, caster sugar, lemon rind, and water in a saucepan, cover with lid, and simmer gently for 5 minutes.
In a bowl, combine oats, flour, brown sugar and butter. Rub mixture between your fingers until it looks crumbly. Transfer apple mixture to small baking dish, sprinkle with blackberries, top with crumble mixture and bake for 20 minutes.
Serve with yoghurt.