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Serves
6
Prep
25
mins
Cooking
50
mins
Find a recipe

Apple, Rhubarb and Coconut Crumble

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Directions
Step 1

Preheat oven to 160oC fan-forced. Grease a 6 cup capacity oven proof dish.

Step 2

Combine rhubarb, apple, caster sugar and 2 tablespoons of cold water in prepared dish. Cover with foil. Bake for 20 to 25 minutes or until fruit is just tender.

Step 3

Meanwhile, sift flours and mixed spice into a bowl. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Stir in oats, brown sugar, coconut and almonds.

Step 4

Remove and discard foil from fruit. Sprinkle with crumble mixture. Bake for a further 20 to 25 minutes or until crumble is golden. Serve with custard.

Ingredients
  • 5 rhubarb stalks, trimmed and chopped
  • 3 large granny smith apples, peeled, cored and sliced
  • 1/4 cup caster sugar
  • 2/3 cup plain flour
  • 1 tsp McKenzie's Baking Powder
  • 1 tsp McKenzie's Mixed Spice
  • 100g butter, chilled and chopped
  • 1/2 cup whole oats
  • 1/2 cup brown sugar
  • 1/2 cup McKenzie's Slivered Almonds
  • 1/2 cup McKenzie's Shredded Coconut
  • To serve, vanilla custard

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Shredded Coconut 215g

  • McKenzie's Slivered Almonds 100g

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