Rhubarb and Raspberry (or any other kind of fruit) Crumble
If you don’t have raspberries and rhubarb, stew some apples or some pears, drain them, add a few sultanas or a little bit of chopped glace ginger, and you’re away – the same topping works on just about any fruit.
Prep Time10minutes
Cook Time50minutes
Total Time1hour
Servings4
Ingredients
Fruit part:
1cupwhite sugar
2 ½Tbspmaize cornflour
Pinch of salt
4cupsrhubarb cut into 1cm lengths
1cupraspberries
Topping:
120gbutter, melted
½cupbrown sugar
1 1/3cupsrolled oats
1 1/3cupsflour
Instructions
Preheat oven to 180°C.
Use a 20cm × 30cm glass baking dish.
In a large bowl, combine the sugar, cornflour and salt, then add the rhubarb and raspberries and mix thoroughly. Place the mix in the baking dish.
Mix together the oats, flour and brown sugar, and stir in the melted butter.
Spread oat mix on top of the fruit.
Bake for 45 to 60 minutes until golden brown on top and the rhubarb is tender.