Serves
6
Prep
25
mins
Cooking
50
mins
Apple, Rhubarb and Coconut Crumble
Directions
Step 1
Preheat oven to 160oC fan-forced. Grease a 6 cup capacity oven proof dish.
Step 2
Combine rhubarb, apple, caster sugar and 2 tablespoons of cold water in prepared dish. Cover with foil. Bake for 20 to 25 minutes or until fruit is just tender.
Step 3
Meanwhile, sift flours and mixed spice into a bowl. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Stir in oats, brown sugar, coconut and almonds.
Step 4
Remove and discard foil from fruit. Sprinkle with crumble mixture. Bake for a further 20 to 25 minutes or until crumble is golden. Serve with custard.
Ingredients
- 5 rhubarb stalks, trimmed and chopped
- 3 large granny smith apples, peeled, cored and sliced
- 1/4 cup caster sugar
- 2/3 cup plain flour
- 1 tsp McKenzie's Baking Powder
- 1 tsp McKenzie's Mixed Spice
- 100g butter, chilled and chopped
- 1/2 cup whole oats
- 1/2 cup brown sugar
- 1/2 cup McKenzie's Slivered Almonds
- 1/2 cup McKenzie's Shredded Coconut
- To serve, vanilla custard
