The combination of baked fruit, cinnamon and oats creates a beautiful and comforting dish that will warm you up on chilly winter days.
Preheat oven 400°F.
Combine 1½ tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Scatter the apples over the 8-inch x 11-inch roasting pan. Sprinkle over the cinnamon sugar mixture, toss to coat. Spoon over 2 tablespoons of water. Cover with foil and roast for 15 to 20 minutes until apples are almost tender (not completely) when tested with a skewer.
Remove the apples from the oven. Add the rhubarb and stir to coat. Spread evenly into the pan. Return to the oven, uncovered. Roast for a further 10 minutes.
Meanwhile, place the flour and butter into a food processor. Process until the mixture resembles coarse crumbs. Spoon over the oil and process until mixture starts to form clumps (see tip). Transfer to a bowl. Add the rolled oats, almonds and remaining 2½ tablespoons of sugar and 1 teaspoon cinnamon, mix well.
Sprinkle the crumble over the roasted fruit and bake for a further 25 to 30 minutes until the top is golden. Spoon into bowls and serve.
TIP: You can rub the butter and oil into the flour using your fingertips if you don’t have a processor. Enjoy with yogurt or custard (optional).
Nutrition facts per serve
Makes 8 serves
|Total Fat||13.8 g|
|- Saturated Fat||5.7 g|
|Total Carbohydrate||46.5 g|
|- Dietary Fiber||7.8 g|
|- Total Sugars||23.6 g|
|-- Added Sugars||0 g|