STYLE

Simmer rhubarb, apples in a slow cooker for delicious fruit almond crumble

03/23/2012 01:39 EDT | Updated 05/23/2012 05:12 EDT
Always a dessert hit, fruit crumbles are not only healthy but they're also easy to make. In this recipe, the fruit is conveniently cooked in a slow cooker. With fresh rhubarb season just around the corner, cooks will want to take advantage of this delicious treat.

Fruit Almond Crumble

500 g (1 lb) cooking apples such as Golden Delicious or Granny Smith

500 ml (2 cups) sliced peeled rhubarb

30 ml (2 tbsp) butter

250 ml (1 cup) raspberries

Crumble Topping

125 ml (1/2 cup) butter, softened

250 ml (1 cup) sugar

175 ml (3/4 cup) almond powder

30 ml (2 tbsp) ground almonds

125 ml (1/2 cup) flour

Peel and core apples and cut them in chunks. In a pan on stovetop, brown apples and rhubarb in melted butter for 4 to 5 minutes. Transfer to slow cooker. Cover and cook for 4 hours on low.

Mould cooked fruit into individual ramekins or in an au gratin dish; let cool.

Crumble: In a bowl, mix together butter, sugar, almond powder, ground almonds and flour; mix well.

Layer raspberries over cooked fruit and then place crumble on top. Place in a 180 C (350 F) oven to bake and brown crumble.

Makes 4 servings.

Source: www.crock-pot.ca

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