Winter fruit crumble
You need
-
- 8-10 stalks rhubarb or a mix of seasonal fruit
- 1 large or 2 small apple
- 2 cups water
- 1kg natural, unsweetened yoghurt
Method
For instructions on how to stew fruit, see our fruity yoghurt cups recipe and adjust the quantity to suit.
This recipe is for a large batch of crumble mixture. Leftover mixture can be frozen.
- Place oats, flour, sugar, cinnamon and oil into a food processor and blend until it resembles coarse breadcrumbs. Alternatively, mix in a bowl with a large spoon.
- Preheat oven to 180°C bake.
- Place stewed apple in the bottom of an oven proof dish. Layer with stewed rhubarb then pear.
- Cover with crumble mixture.
- Bake for approximately 20 minutes or until hot through and golden on top.
Tip
Use one or more of the following – rhubarb, apple, feijoa or pears. In summer you could try peaches, plums and apricots.
Serve with natural yoghurt.
Fruity yoghurt cups
You need
-
- 8-10 stalks rhubarb or a mix of seasonal fruit
- 1 large or 2 small apple
- 2 cups water
- 1kg natural, unsweetened yoghurt
Method
- Slice rhubarb stalks into 1-2cm lengths.
- Peel and chop apple into bite sized pieces.
- In a saucepan, bring water to the boil.
- Add rhubarb and apple, cover and simmer for 8-10 minutes or until softened. Drain.
- Layer stewed fruit and yoghurt into small glasses or jars and serve.
Tip
Use different types of fruit to give each layer a different colour.
For example apple, feijoa, pear, plum, peaches.
- Category
- Stewed fruit
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