Women’s Fitness Australia — May 2017

40g butter

3 green apples, peeled, cored

and thickly sliced

2 fi rm pears, peeled, cored and

thickly sliced

500g rhubarb, cut into 5cm pieces

2 tbs honey

1 tsp ground ginger

tsp ground cinnamon

CRUMBLE TOPPING

cup buckwheat fl our

cup coconut sugar

2 tbs LSA

120g cold butter, diced

cup cooked, chilled buckwheat

cup rolled oats

cup slivered almonds

vanilla ice-cream or thick cream,

to serve (optional)

1 Melt the butter in a large heavy-based

frying pan over medium-high heat. Add

the apple and pear, and cook, stirring

frequently, for 2-3 minutes. Add the

rhubarb and cook for a further 2 minutes,

or until the fruit starts to soften but still

retains its shape. Stir in the honey, ginger

and cinnamon, and cook for 2 minutes or

until caramelised. Transfer the fruit and

any juices to an 8-cup capacity ovenproof

dish. Set aside for 10 minutes to cool.

2 Preheat the oven to 200°C.

3 While the fruit is cooling, make the

crumble topping by placing the fl our,

sugar, LSA and butter in a large bowl.

Using your fi ngertips, rub the butter into

the dry ingredients until the mixture

resembles breadcrumbs. Add the cooked

buckwheat, oats and almonds, and

continue rubbing until small clumps form.

Scatter the crumble over the fruit and

bake for 30 minutes or until golden.

Serve with ice-cream or cream, if desired.

Tip Fruit crumble is the ultimate

winter dessert and a perfect way to

showcase the season’s best fruits.

BUCKWHEAT AND WINTER FRUIT CRUMBLE

SERVES “”•

THE

DESSERTS

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