Rhubarb and apple oat-nut crumbles recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 483 calories / serving
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Let everyone dig into their own crumble with individual servings of this timeless, fruity pud. Lemon, oats and chopped nuts add plenty of extra flavour and crunch to balance the sweet layer of fruit underneath.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chopped rhubarb and apples in a large bowl with the lemon juice, sugar, cinnamon and cornflour. Toss to coat, then divide between 4 large ovenproof ramekins.
  2. In a medium-sized bowl, use your fingertips to work the butter into the flour to a coarse consistency. Add the lemon zest, brown sugar, oats and nuts. Stir together and tip over the fruit. Bake for 30 mins until crisp and bubbling around the edges. Serve with vanilla ice cream.

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  • Ingredients

  • 400g thin stalks rhubarb, trimmed and chopped into 4cm pieces
  • 3 Granny Smith apples, peeled, cored and chopped into 4cm pieces
  • 1 lemon, zested and ½ juiced
  • 50g caster sugar
  • 2 tsp cinnamon
  • 2 tbsp cornflour
  • 75g chilled butter, diced
  • 75g plain flour
  • 50g soft light brown sugar
  • 50g rolled oats
  • 3 tbsp chopped pecans or walnuts
  • vanilla ice cream, to serve
  • Energy 2030kj 483kcal 24%
  • Fat 24g 34%
  • Saturates 10g 50%
  • Sugars 36g 40%
  • Salt 0g 0%

of the reference intake
Carbohydrate 66.6g Protein 5.4g Fibre 4.5g


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