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
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.