Apple and rhubarb crumble with oat and walnut topping

A take on a classic dessert using seasonal fruits, making this crumble a great dessert option for the spring months.

Nutritional highlights

The topping of this crumble contains oats and walnuts making it high in fibre, which plays a key role in keeping our digestive system functioning optimally.

Walnuts are also an excellent source of omega-3 fatty acids, which may help to lower the risk of cardiovascular disease.

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Ingredients

Makes 6 servings
Preparation time: 15 minutes
Cooking time: 45 minutes

For the filling:

• 400g rhubarb
• 300g pink lady apples
• 1 tsp ground cinnamon
• 2 tsp vanilla extract

For the topping:

• 150g rolled oats
• 75g walnuts
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tbsp maple syrup

Method

Pre heat the oven to 180°C.

Peel and cut the apples into small 1cm chunks and cut the rhubarb into 2cm slices.

Add the apples, rhubarb, vanilla extract and cinnamon into an ovenproof dish and roast in the oven for 10 mins.

Mix the oats, walnuts, cinnamon, ginger and maple syrup in a large bowl and stir until combined.

Add the topping mixture onto the fruit and cook for a further 30-40 minutes or until golden brown.

Remove from the oven and allow to cool slightly before enjoying.