Apple & Rhubarb Crumble with Vanilla Cinnamon Yogurt

This traditional quick and easy recipe will please the whole family…

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

apple crumbleIngredients:

300g plain flour, sifted
175g soft brown sugar
1tsp ground ginger
200g unsalted butter (cold from the fridge)
1 tbsp Rachel’s Low Fat Vanilla Yogurt
400g rhubarb, washed and cut into pieces
50g caster sugar
1tbsp cornflour
Demerara sugar for sprinkling

To serve: Rachel’s Low Fat Vanilla Yogurt and a sprinkle of ground cinnamon


1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Butter a 24cm ovenproof dish

2. Take the flour, sugar and ground ginger in a large bowl and rub in the butter until it resembles breadcrumbs. Add the yogurt and mix again. This is quicker if you can use a food processor

3. Place the fruit and caster sugar in a small pan, over a medium heat and cook until the rhubarb is tender but still holding shape. Mix the cornflour with the water in a small bowl and add this to the rhubarb, then cook a little more until the fruit is thick

4. Place the fruit into the ovenproof dish and sprinkle the crumble mixture on the top

5. Bake in the oven for 30 – 40 minutes until the crumble is browned and the fruit is bubbling

6. Serve with a large spoonful of vanilla yogurt and a sprinkle of ground cinnamon

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