Prep Time: 20 minutes
Cook Time: 3 hours
Serves: 6
Ingredients
- 800g Granny Smith apples, peeled, cored, chopped
- 1 bunch (about 650g) rhubarb, trimmed, chopped
- 2 tbsp caster sugar
- 1L (4 cups) warm water
- 150g (1 cup) self-raising flour
- 155g (3/4 cup, firmly packed) brown sugar
- Large pinch of ground cinnamon
- 60g butter, chilled, chopped
- 1 egg, lightly whisked
- 2 tbsp milk
- Icing sugar, to dust
- Vanilla ice-cream, to serve
Allergens Recipe may contain gluten, wheat, egg, milk and lactose.
Method
Step 1
Combine apple, rhubarb and sugar in a bowl. Spoon into a 1.5L (6 cup) heatproof dish that fits inside a 5L slow cooker. Place a wire trivet or rack in slow cooker. Add enough water to slow cooker to cover base, leaving top of rack exposed. Place dish on rack. Cook, covered, on High for 1 1/2 hours.
Step 2
Sift the flour, brown sugar and cinnamon into a large bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Whisk the egg and milk in a jug. Pour into the well and use a large metal spoon to gently stir until just combined.
Step 3
Remove the lid from the slow cooker and gently stir the fruit mixture. Drop large spoonfuls of batter over the top of the fruit mixture (don’t worry if it’s not completely covered). Cook, covered, for a further 11 ⁄2 hours or until the topping is firm to touch and cooked through. Remove the dish from the slow cooker and dust with icing sugar. Serve with scoops of ice-cream.
