Rhubarb & Apple Crumble

• 3 Granny Smith apples, peeled, cored, coarsely chopped
• 1/4 cup (55g) caster sugar
• 1 tsp ground cinnamon
• 1 bunch rhubarb, coarsely chopped
• 1 cup (150g) frozen raspberries
• 80g butter, chopped
• 1/2 cup (110g) brown sugar
• 1/2 cup (75g) plain flour
• 1 cup (90g) rolled oats
• 1 cup (40g) cornflakes, lightly crushed
• 1/4 cup (20g) shredded coconut
• 2 tbsp flaked almonds

Method

• Step 1
  Preheat oven to 180C. Place apple, caster sugar, cinnamon and 1 tablespoon water in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until apple is tender. Add rhubarb. Cook for 5 mins or until rhubarb begins to soften. Remove from heat. Stir in raspberries. Transfer mixture to an 8-cup (2L) ovenproof dish.
• Step 2
  Place the butter, brown sugar and flour in a bowl. Use your fingertips to rub butter into the flour mixture. Add oats, cornflake, coconut and almonds. Stir to combine. Spoon mixture loosely over the apple mixture in the dish. Bake for 20 mins or until top is golden brown.
  
  Serve with Cream, Greek Yoghurt or Ice Cream