Ingredients
- 4 rhubarb stalks, (450g), cut into 2cm pieces
- 4 apples, (650g), peeled, quartered, cored, cut into 2 cm pieces
- Zest of 1 mandarin
- 1⁄2 cup maple syrup
- 1 tbsp Frangelico (optional)
- 1 tsp vanilla extract
- 1⁄2 cup slivered almonds
- 1⁄2 cup hazelnuts
- 1/3 cup coconut sugar
- 1 cup (150g) self-raising flour
- 90g unsalted butter, cut into even pieces
- Vanilla ice cream, to serve
Makes/Serves: 6
Prep Time: 20 mins
Cook Time: 35 mins
Method
1. Preheat oven to 180°C, on fan-forced function.
2. In a 20cm skillet, combine rhubarb, pears, zest, maple syrup, Frangelico, and vanilla. Cook over medium heat for 5 minutes or until softened.
3. In a small food processor, pulse nuts for 1 minute or until roughly chopped.
4. To a large bowl, add sugar, flour, and butter. Use your fingertips to rub in the butter until it resembles fine crumbs, add nuts and toss to combine.
5. Sprinkle skillet contents with crumble and place in the oven. Cook for 30 minutes or until browned and bubbling.
6. Serve with ice cream.
Recipe presented by Chloe Skipp using Fisher & Paykel 76cm Pyrolytic Built-in Oven. Shop the Fisher & Paykel range here.
