Remember, frozen veg have already been half-cooked, so they only need a final heat. https://t.co/lXGPaHYyGq
Apple & rhubarb crumble
- Ready In: 40 minutes
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Serves: 4
Here is a traditional dessert recipe that's been given a makeover. It's lower in fat, high in slowly-digested ingredients like the oats and apples but is lightly sweetened. It's a healthy dessert for everyone in colder months, but is especially suitable for someone with diabetes.
Ingredients
- 4 green apples, peeled, cored and quartered
- 1 bunch rhubarb, trimmed and chopped
- ¼ cup (55g) brown sugar, firmly-packed
- ¼ cup orange juice
- 4 cloves
- OATY CRUMBLE:
- ½ cup (75g) plain flour
- 60g unsalted butter, softened at room temperature
- ¾ cup (65g) rolled oats
- ¼ cup (55g) brown sugar, firmly-packed
- ¼ cup desiccated coconut
- ½ teaspoon cinnamon
- TO SERVE:
- Custard or vanilla ice-cream
Nutrition per serve
Crumble on its own without any custard or ice-cream: 1825 kilojoules (435 Calories), 13g fat (including 5g saturated fat), 75g carbohydrate (including 46g sugars), 7g fibre and 72mg sodium. Read our nutrition rating system.
Directions
1. Preheat oven 180°C/350°F. Combine apples, rhubarb, sugar, juice and cloves in a saucepan. Cook on medium, for 5 minutes, stirring until just tender. Transfer to an oiled baking dish 30 x 20cm (12 x 8").
2. Make crumble by sifting flour into a bowl. Rub in butter or margarine with fingertips until mixture resembles breadcrumbs. Stir in oats, sugar, coconut and cinnamon.
3. Sprinkle the oat crumble topping liberally over fruit - it should cover the fruit thickly. Bake for 25-30 minutes or until golden. Serve warm with custard or a scoop of ice-cream.
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Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
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