Apple, rhubarb and white chocolate crumble
- Serves 6
- Prep time: 10 mins | Cooking time: 30 mins
Share this delicious dessert with friends and whānau, it’s always a winner! Accompany with whipped cream or plain yoghurt.
Ingredients
500g rhubarb, trimmed and cut into 2cm pieces
3 apples, diced
1 packet (85g) raspberry or strawberry jelly crystals
½ cup flour
¼ cup brown sugar
½ cup rolled oats
¼ cup desiccated coconut
75g cold butter, cut into cubes
½ cup white chocolate bits
Method
In a large saucepan, combine rhubarb, apples and a quarter cup of water over medium-high heat. Cook for 5-10 minutes or until tender. Stir in jelly crystals, then transfer to a large baking dish.
Preheat your oven to 180°C.
To make the crumble mixture, place the flour, brown sugar, rolled oats and coconut in a large bowl. Rub in the butter to form a crumble. Stir through white chocolate bits.
Sprinkle the crumble evenly over the fruit. Place in the oven to bake for 20 minutes.
Serve warm.
Tips:
Speed up the prep time by making the crumble in a food processor instead of by hand. Process to form crumbs, then stir in the chocolate bits.
Make individual portions of crumble by dividing the fruit mixture and crumble into small ramekins.