Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
Crumble
- 1/2 cup demerara sugar
- 1 cup self-raising flour
- 2teaspoons ground cinnamon
- 3/4 cup pecan halves (roughly chopped)
- 125grams cold butter (chopped)
- 3teaspoons cornflour
- vanilla ice-cream (to serve)
- 750grams Pink Lady apples, cored (cut into 1cm wedges)
- 1 bunch rhubarb (cut into5cm lengths)
- 1/2 cup maple syrup
Method
Step 1 of 4
Preheat oven to 200°C. Place apple into a 23x33.5cm roasting pan.
Step 2 of 4
In a small jug, whisk maple syrup, cornflour and 1/2 cup water until smooth. Pour over apple and spread evenly over base of pan. Cover with foil and bake for 20 minutes or until apple is tender and juices begin to thicken.
Step 3 of 4
Meanwhile, to make the crumble, combine flour, sugar and cinnamon in a bowl. Add butter and rub using your fingertips to form rough breadcrumbs. Stir in pecans.
Step 4 of 4
Remove foil from pan, add rhubarb and toss to combine. Scatter over crumb mixture. Bake, uncovered, for a further 20 minutes or until topping is crisp and golden. Serve hot with ice-cream.
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