Warm and sweet with a hint of tartness, this much-loved dessert is simply baked rhubarb, berries and apples topped with a deliciously crunchy and buttery oat crumble.
1 hr 15 mins total time
20 mins active time
Easy
Serves 4-6
Ingredients
Measurements:
14 oz rhubarb
8 oz strawberries
hulled, halved
4 oz blueberries
2 small red apples
peeled, cut into ¾-inch pieces
⅓ cup (2 oz) granulated sugar
1 cup (2½ oz) old fashioned rolled oats
⅓ cup (2 oz) turbinado raw sugar
½ cup (2 oz) ground almonds
½ cup (2½ oz) all-purpose flour
4 oz cold unsalted butter
diced
Whipped cream or ice cream
to serve
Instructions
1Trim the ends from the rhubarb and peel away the tough outer skin. Cut into 1-inch pieces.
2Combine the rhubarb, strawberries, blueberries and apples in a large bowl. Add the granulated sugar and toss to coat. Transfer to a 8-inch square baking dish.
3Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 30 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 325°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
4To make the crumble topping, place the oats, turbindao sugar, ground almonds and flour in a bowl. Add the butter and use your fingertips to rub in the butter to form coarse crumbs.
5Evenly sprinkle the crumble topping over the fruit.
6Once preheated, place the baking dish in the oven and bake for 30 minutes in P1. The oven will automatically switch to P2.
7The crumble should be golden and crisp. If not, bake it a little longer.
8Allow the crumble to cool for 10 minutes.
9Spoon the crumble into bowls while it’s still warm, letting the juices mingle with the crunchy topping. Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream for the perfect sweet-tart finish.