Apple & Rhubarb Crumble Crisp

Serves 6 or more

Is it a crumble, or is it a crisp? Who knows? Who cares! It’s delicious for breakfast or dessert. There’s no reason you can’t eat it for breakfast (think oats, cornflakes, fruit).

Apple & Rhubarb Crumble Crisp RNZ Photo: Julie Biuso

Ingredients

• 75g standard flour
• 120g butter (firm but not hard)
• 3 Tbsp caster sugar
• 1 cup cornflakes
• 3 Tbsp rolled oats
• 3 Tbsp desiccated or shredded coconut
• Finely grated zest 1 large lemon
• 3 Tbsp soft brown sugar
• 4 Granny Smith apples
• 300g rhubarb
• Plain unsweetened yoghurt, cream or ice cream for serving

Method

1. Preheat oven to 180°C. Sift the flour into a bowl and rub in butter with the fingertips (or use two knives or a pastry blender) until well amalgamated. Mix in caster sugar, cornflakes, oats, coconut and lemon zest.

2. Peel apples, cut into quarters, remove cores and slice apple thinly. Put apple in a 22-23cm diameter pie plate or ovenproof dish. Sprinkle with brown sugar. Trim rhubarb and cut into short lengths and put on top of the apple. There should be plenty of fruit in the dish as it will collapse down as it cooks.

3. Spoon the crumble over the top of the fruit making sure all the fruit is covered. Don’t press the crumble down, leave it nice and loose so it will stay light and flaky. Put a baking tray in the oven in case of spillages and put crumble dish on top.

4.  Bake for about 25 minutes, until golden on top, then drape with a piece of tin foil (don’t tuck it in, just rest it on top of the crumble) and cook for a further 10 minutes or so, until you can see the fruit bubbling under the topping Serve hot, hotti-sh or at room temperature with yoghurt, cream or ice cream.

Plum & Feijoa Crumble Crisp

Halve 600g dark fleshed plums, remove stones, slice thickly and transfer to a shallow-ish ovenproof dish or pie plate (22-23cm diameter). Cut 300g feijoas in half, scoop out flesh and add to plums. Sprinkle fruit with brown sugar. Top with crumble as above recipe.