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 tbs flaked almonds
- Preheat oven to 180°C. Place apple, caster sugar, cinnamon and 1 tbs water in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until apple is tender. Add the 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.
- 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 almond. Stir to combine. Spoon mixture loosely over the apple mixture in the dish. Bake for 20 mins or until the top is golden brown.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.