Gingernut Rhubarb And Apple Crumbles Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease individual ramekins.
• STEP 2.In a bowl, mix together chopped rhubarb, diced apple, sugar, and cornstarch.
• STEP 3.Divide the fruit mixture evenly among the ramekins.
• STEP 4.In a separate bowl, combine crushed gingernut biscuits, flour, brown sugar, and melted butter.
• STEP 5.Sprinkle the crumble mixture over the fruit in the ramekins.
• STEP 6.Bake for 25-30 minutes until the crumble is golden and the fruit is bubbling.
• STEP 7.Allow the crumbles to cool slightly before serving.
• STEP 8.Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can adjust the sweetness of the crumble by adding more or less sugar to the fruit mixture.
• For a gluten-free version, use gluten-free gingernut biscuits and substitute the flour with a gluten-free flour blend.
• Feel free to add a sprinkle of cinnamon or nutmeg to the crumble mixture for extra flavor.

Storage and Serving

• These crumbles are best served warm.
• If reheating, place them in a preheated oven at 180°C (350°F) for about 10 minutes.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.