For an afternoon tea to impress, make these gingernut crumbles. They’re crunchy, fruity and above all delicious.
Serves66
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
1 bunch rhubarb, cut into 3cm lengths
4 large Granny Smith apples, cored, peeled, coarsely chopped
½ cup (110g) caster sugar
200g Coles Brand Frozen Raspberries
⅓ cup (50g) plain flour
⅓ cup (75g) brown sugar
75g butter, softened
100g gingernut biscuits, coarsely chopped
½ cup (45g) rolled oats
¼ cup (20g) flaked almonds
Light vanilla ice-cream, to serve
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. Combine the rhubarb, apple and caster sugar in a saucepan over medium-low heat. Cook, stirring occasionally, for 10 mins or until the rhubarb starts to break down and the apple is just tender. Remove from heat. Add the raspberries and stir to combine. Spoon the mixture among 6 x 1-cup (250ml) capacity ramekins.
Step 2
Combine the flour, brown sugar and butter in a bowl. Use your fingertips to rub the butter into the flour mixture. Add the biscuit, oats and almonds and combine. Spoon mixture over the apple mixture. Place ramekins on a baking tray and bake for 20 mins or until golden brown and heated through. Set aside for 5 mins to cool slightly. Serve with vanilla ice-cream.
