To make an apple rhubarb crumble with the perfect height and no mess, Courtney used the 20cm Frypan from the Masterchef Cookware range at Coles.
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Preheat oven to 180°C. Place a 20cm (base measurement) frying pan over medium heat. Add the apple, rhubarb, sugar, vanilla, orange peel and 1/2 cup (125ml) water and bring to a simmer. Cook, stirring occasionally, for 15-20 mins or until the apple is tender and mixture thickens slightly. Remove orange peel and discard.
Meanwhile, to make the macadamia crumble, place flour and butter in a bowl. Use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in sugar, cinnamon, oats and macadamia. Season with salt.
Sprinkle the macadamia crumble over the rhubarb mixture and place the pan on a baking tray. Bake for 20-25 mins or until the crumble is golden and mixture starts to bubble.
Serve the crumble with cream.
COOK. STORE. SAVE.
Root to tip
Don’t toss that apple peel! For a clever cuppa, add apple peel and cores to a saucepan of water (allow 1 cup/250ml water per apple). Pop in a cinnamon stick or quill and 3 cloves. Cook over medium heat for 10 mins, then strain and discard solids. For extra sweetness, stir in a little honey.
Need inspiration for Christmas meals that cater for dietary requirements? Coles has you covered.
Looking for ideas for your guests with dietary needs? Try these vegan, gluten-free or dairy-free recipes.
Try our decadent Coles Finest Luxury Orange & Chocolate Pudding.