- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- Contains wholegrains
- 1 serve veg or fruit
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.
- Serves4
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 3 Modi apples, peeled, chopped
- 3 rhubarb stems, ends trimmed, cut into 1cm pieces
- 1/4 cup (55g) brown sugar
- 1 tsp vanilla bean paste
- 1 strip orange peel, white pith removed
- Dollop cream, to serve
Macadamia crumble
- 3/4 cup (110g) self-raising flour
- 90g chilled butter, chopped
- 1/3 cup (75g) brown sugar
- 1 tsp ground cinnamon
- 1/3 cup (30g) rolled oats
- 50g macadamias, coarsely chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve the crumble with cream.
Recipe tip
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.
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Courtney Roulston’s apple, rhubarb and macadamia crumble
- Serves4
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 3 Modi apples, peeled, chopped
- 3 rhubarb stems, ends trimmed, cut into 1cm pieces
- 1/4 cup (55g) brown sugar
- 1 tsp vanilla bean paste
- 1 strip orange peel, white pith removed
- Dollop cream, to serve
Macadamia crumble
- 3/4 cup (110g) self-raising flour
- 90g chilled butter, chopped
- 1/3 cup (75g) brown sugar
- 1 tsp ground cinnamon
- 1/3 cup (30g) rolled oats
- 50g macadamias, coarsely chopped
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve the crumble with cream.