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Rhubarb and Apple Crisp
found in Desserts - Winter Warmers

Serves:    8    (original recipe serves 6)

icon  5 SPs    icon Vegetarian    icon Nut Free

Prep: 15 minutes
Cook: 40 minutes

Difficulty:     
Easy

I made this with Jazz Apples and we ate it with vanilla ice cream. Super yummy!

Ingredients  scales
  • 467g rhubarb, cut into 1.5cm pieces467g rhubarb, cut into 1.5cm pieces
  • 234 apples, peeled, cored and cut into 1cm chunks234 apples, peeled, cored and cut into 1cm chunks
  • 234 tsp cornflour234 tsp cornflour
  • 67g stem ginger (pieces), drained and roughly chopped67g stem ginger (pieces), drained and roughly chopped
  • 67g low-fat spread, cut into small cubes67g low-fat spread, cut into small cubes
  • 100g porridge oats100g porridge oats
  • 27g brown sugar27g brown sugar
  • 34 tsp cinnamon34 tsp cinnamon
Directions

1
Preheat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Put the fruit in an ovenproof dish and sprinkle over the cornflour. Toss to coat all the pieces. Stir in the stem ginger, add a splash of cold water and cook, uncovered, in the oven for 15 minutes.
2
Meanwhile, rub the low-fat spread into the oats then stir in the sugar and cinnamon.
3
Sprinkle the oat mixture all over the fruit mixture and return to the oven for another 25 minutes, until golden. Serve warm.



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