Great for cold nights and rainy days, This Crumble has an australian twist with lemon myrtle. you can use Lemon Zest instead if you can’t find any 🙂
Rhubarb and Apple Crumble
A lovely Fruity crumble with some intense Lemony flavour from the Lemon Myrtle
Servings: 6
Calories: 318kcal
Ingredients
- 6 Apples (Granny Smith) Peeled and Cored, chopped into wedges
- 2 tsp Lemon Juice
- 1 Bunch Rhubarb Trimmed, No Leaves, Chopped
- ¼ cup Brown Sugar
- ½ tsp Lemon Myrtle powder
- 1 cup Rolled Oats
- 60 g Pecan Nuts
- 60 g Walnuts
- 60 g Pistachio
- 2 tbsp Butter melted
- 1 tbsp Caster Sugar
Instructions
- Preheat oven to 180° C
- Chop Apples and Rhubarb and add into a bowl with the Lemon Juice and Lemon Myrtle
- Transfer Apple and Rhubarb mixture to large Saucepan on medium heat, Add Brown sugar and stew until soft
- in the meantime, in a food processor, process Pecan Nuts, Walnuts and Pistachio's for 5 – 10 seconds (not too fine, but not with big bits of nut sticking out)
- Combine nuts with Rolled oats , Butter and Sugar in a bowl
- Transfer Cooked apple to a cooking Dish, and then top with Crumble mixture
- Cook for 20 minutes or until top is just going Golden Brown
Nutrition
Calories: 318kcal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 252mg | Fiber: 4g | Sugar: 13g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
