Ingredients:
4 small granny smith apples, peeled, cored, cut into
wedges
1 bunch rhubarb, ends trimmed, coarsely chopped
250g punnet
strawberries, hulled, halved
1/4 cup
(55g) caster sugar
1/2 teaspoon ground cinnamon
Crumble
topping
3/4 cup plain flour
1/3 cup
white sugar
1 teaspoon
baking powder
1 teaspoon
ground cinnamon
1/2 cup shredded coconut
75g butter,
chilled, chopped
Method:
1.
Preheat
oven to 180°C. Place the apple and rhubarb in a roasting pan and sprinkle with
caster sugar. Bake in preheated oven for 20 minutes or until apple is tender
and rhubarb releases juices. Remove from oven.
2.
Spoon
the apple mixture evenly into a shallow ovenproof dish, top with strawberries.
3.
Make
crumble topping: Combine flour, white sugar, baking powder and cinnamon in a
bowl. Using your fingertips, rub butter into flour mixture until mixture
resembles coarse breadcrumbs.
4.
Sprinkle
the crumble mixture evenly over the apple mixture. Place dishes on an oven tray
and bake in preheated oven for 20 minutes or until golden brown and heated
through. Serve immediately with ice-cream, if desired.
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