Cherry & Rhubarb Crumble
Easy to make Rustic Cherry & Rhubarb Crumble with Rolled Oats.Quick Effortless Dessert with no eggs.Best Served with ice-cream
Servings 4 servings
- 1 Cup Cherries stone/seed removed & cut into bite sized pieces
- 1 Cup Rhubarb cut into 1 inch pieces
- 1 tablespoon Flour All Purpose Flour
- 2 tablespoon Sugar
For the Crumble Topping
- ¼ Cup Sugar for the crumble
- ½ Cup Flour All Purpose Flour
- ½ cup Rolled Oats Melted
- ¼ Cup Butter
Preheat the Oven to 180 degrees Celsius or 365 F.
Mix the diced fruit with 1 tablespoon flour and 2 tablespoon sugar.Set aside.
In a bowl, mix together the ½ cup flour, oats,¼ cup sugar and melted butter.
Mix the ingredients with your hands, try and make everything wet.If required add more butter 1 tablespoon at a time.
Layer the fruit on the bottom of the baking tin.
Add the crumble layer on the top- Do this roughly- Do not make it too perfect or press it down too much.
Once the whole surface is covered, bake it in the oven at 180 degrees for 30 minutes or till the top is golden and you can see a bit of sauce bubbling on the top.
Let it cool slightly before serving with ice cream.
Note on Fruits
you can use any seasonal stone fruits.
If the fruits are too tart, adjust with a little more sugar.
Calories: 303kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 224mg | Fiber: 3g | Sugar: 23g | Vitamin A: 408IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg