Classic Rhubarb and Berry Crumble

Instructions

• 1

  Trim the ends from the rhubarb and peel away the tough outer skin. Cut into 2.5cm pieces.

• 2

  Combine the rhubarb, strawberries, blueberries and apples in a large bowl. Add the granulated sugar and toss to coat. Transfer to a 20cm square baking dish.

• 3

  Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, Convection, 175°C, for 30 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 165°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  To make the crumble topping, place the oats, turbindao sugar, ground almonds and flour in a bowl. Add the butter and use your fingertips to rub in the butter to form coarse crumbs.

• 5

  Evenly sprinkle the crumble topping over the fruit.

• 6

  Once preheated, place the baking dish in the oven and bake for 30 minutes in P1. The oven will automatically switch to P2.

• 7

  The crumble should be golden and crisp. If not, bake it a little longer.

• 8

  Allow the crumble to cool for 10 minutes.

• 9

  Spoon the crumble into bowls while it’s still warm, letting the juices mingle with the crunchy topping. Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream for the perfect sweet-tart finish.