Rhubarb & Apple Crumble
Recipe by Benecol Chef
15m Prep
40m Cook
0.8g per serving
The ultimate 'comfort food'
Serves 4
Serving Info:
One serving contains 0.8g of your daily requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 75g plain flour
- - 50g Benecol® Buttery Spread
- - 25g rolled oats
- - 15g chopped almonds
- - 25g light brown sugar
- - 200g rhubarb, cut in 10cm pieces
- - 350g eating apples, peeled, cored and chopped
Method:
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place the flour in a mixing bowl and rub in the Benecol® Buttery Spread until it resembles bread crumbs. Stir in the oats, almonds and 25g of the sugar.
-
Place the fruit in a 1 litre ovenproof dish and scatter over the crumble mixture. Bake for 30-40 minutes until the fruit is soft and the top golden.
Tips
- To freeze, place in a plastic bag and seal (Please refer to the manufacturers handbook). Defrost thoroughly before warming through in a warm oven.
- Try adding a tsp of mixed spice to the crumble mixture or the finely grated zest of a lemon.
- Many fruits can be used in crumbles – try to use something seasonal.
- The crumble topping can be frozen before cooking, so make a double batch and freeze half.
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Nutrition Information
Per serving (197.5g)
Suitable for vegetarians
Plant Stanol intake (g)
0.8
Energy (kJ/kcal)
1191/285
Protein (g)
4.1
Carbohydrate (g)
46.6
of which sugars (g)
27.7
Fat (g)
10.9
of which saturates (g)
2.2*
of which mono-unsaturates (g)
5.4*
of which poly-unsaturates (g)
2.5*
Salt (g)
0.2
Fibre (g)
4.5
* Indicates estimated value in nutrition table