While we tend to opt for red wine and cheese over dessert, we never say no to a crumble if it’s on offer.
This crowd-pleasing crumble recipe uses our Quick Stewed Rhubarb and frozen berries but you could use fresh instead of frozen berries (both are packed with antioxidants, fibre and vitamin C) and substitute the rhubarb with stewed apples if you can’t get your hands on rhubarb.
The trick to making this dessert a super low fuss affair is to use the same dish to steam the rhubarb that you’re going to use to bake the crumble so make sure it’s a microwave/oven-proof one (glass is ideal).
This recipe serves 8 is best served with Greek yoghurt.
You will need:
- 1 bunch rhubarb
- 300g frozen mixed berries
- 100g unsalted butter, softened
- 1/2 cup wholemeal flour
- 1/2 cup oats
- 1/3 cup shredded coconut
- 1/3 cup brown sugar, firmly packed
- 1 tsp cinnamon
What you do:
Preheat oven to 180˚C (fan-forced). Microwave the rhubarb in an ovenproof dish according to our Quick Stewed Rhubarb recipe. In a separate bowl, add the butter, flour, oats, coconut, brown sugar and cinnamon. Mix with your hands until well combined. Add the berries to the rhubarb dish then sprinkle crumble mix on top. Bake for 30 minutes or until crumble is golden brown. Serve with Greek yoghurt.