Apple, rhubarb and strawberry crumble

Apple, rhubarb and strawberry crumble

Preparation time: 30 minutes

Cooking time: 35 minutes

Serves: 8


Apple, rhubarb & strawberry filling 

750g Granny Smith Apples, peeled, cored and diced 500g rhubarb, cut into 1cm pieces
250g punnet strawberries, hulled and quartered
3⁄4 cup (165g) caster sugar

2 teaspoons vanilla extract
1⁄4 cup (60ml) freshly squeezed orange juice nely grated zest of 1⁄2 orange


1 cup (150g) wholemeal plain our 2/3 cup (150g) brown sugar
2 teaspoons ground cinnamon 150g unsalted butter, diced

1⁄2 cup (45g) rolled oats
1⁄2 cup (40g) shredded coconut
1⁄4 cup (40g) raw almonds, roughly chopped


  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a large mixing bowl combine apple, rhubarb and strawberries, orange juice, sugar, vanilla and zest, tossing until well combined. Place mixture in a large baking dish and cook in preheated oven for 30 minutes.
  3. Meanwhile for the crumble, combine the our, sugar and cinnamon together in a mixing bowl, stirring to combine. Add diced butter and using clean fingertips, rub the butter into the our mixture until mixture resembles coarse breadcrumbs. Add the oats, coconut and almonds, rubbing mixture to combine.
  4. Remove baked fruit from oven, scatter crumble over the top and return baking dish to oven for 25 minutes or until crumble is golden.
  5. Serve crumble with Greek yogurt, custard or vanilla ice cream.


From the dietitian

Getting kids into the kitchen – more tips and benefits

Involving kids in choosing and preparing meals makes it more likely they will eat the food, so it’s a great way to introduce them to new foods! Toddlers may need to see a food many times before they will even try it, so being involved in the mealtime preparation helps them become familiar with new foods. You can involve toddlers in the kitchen with simple tasks such as:

• Help count out ingredients, for example “5 apples”.
• Help rinse fruits and vegetables, tear lettuce or basil leaves.
• Handing you safe, light utensils.
• Pouring dry ingredients into a mix and stirring with a wooden spoon.

Reinforce children’s learning about cooking by talking about where different foods come from, the Five Food Groups we need every day for good health and ‘occasional’ foods to eat less of (see For more ideas
on cooking with kids, visit

* Supervise kids when using sharp knives or other sharp utensils. Preschoolers can safely learn to chop softer fruits and vegetables with plastic knives.


Recipes and Food Styling by Fiona Roberts.
Photography by David Sievers.
Consultant Dietitian: Julie-Anne McWhinnie – Accredited Practicing Dietitian.


The content displayed on this webpage is intended for informational purposes and should be used as a guide only. This information does not replace or substitute professional medical advice, diagnosis or treatment. Information contained on this webpage must be discussed with an appropriate healthcare professional before any action is taken based on the content of this webpage.

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