Rhubarb, Raspberry & Apple Ginger Crumble


4 green apples

2 tablespoons sugar

2 tablespoons water

450g rhubarb

400g raspberries


200g gingersnaps

1/2 cup self raising flour

2 teaspoons cinnamon

110g butter


Cut and peel apples into bite size pieces and add to large pot with sugar and water. Add rhubarb and cook down until they start to soften. Take off the heat and add raspberries. Stir through and leave the mixture to cool.

In the food processor combine gingersnaps, flour and cinnamon. Pulse until cookies have crumbled and everything is well combined. Put the mixture into a large bowl and use your hands to rub in butter. Make sure the  mixture is a good crumbly texture.

Spread the fruit mixture into a large pyrex dish and then evenly layer the crumble over the top.

Cook in a preheated 400F degree oven for 30 minutes or until golden brown.

Serve hot with custard or ice cream.

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