Mel and Mal's Apple & Rhubarb Muesli Topped Crumble in the Halogen

  • 4 medium apples, cored and chopped
  • 4 large stems of rhubarb, trimmed, rinsed and chopped
  • 1/4 pint of water
  • 100g caster sugar
  • 250g muesli
  • 75g plain flour
  • 1tsp baking powder
  • 100g butter, chopped
  • 50g firmly packed brown sugar
  • 1 tsp ground cinnamon

This is a real family favourite - with a pool of custard poured over it, it ends a meal perfectly.

This is a great way of getting the children to eat more fruit and the muesli gives added fibre to their diet. My kids never had much problem wolfing it down!

Serves : 6        Prep/Cooking Time : 30 mins

Tip : If you fancy a change, add 250g of halved strawberries or even the frozen variety (thawed) in after apples and rhubarb is cooked to give added sweetness to the dessert.


Make the Fruit Compote

Place the apples, rhubarb and the caster sugar in a large fry pan and cover in the water.

Stir over a low heat until the sugar is dissolved

Now bring to the boil, then turn down the heat and simmer, uncovered, stirring constantly until the mixture has thickened.

Make the Muesli topping

Meanwhile combine the muesli, baking powder and flour in a medium bowl and rub in the butter until it is all combined.

Stir in the brown sugar and the cinnamon.

Assemble and Bake

Spread the fruit mixture into an round ovenproof dish that will fit easily with room to spare in the halogen oven, then spoon the muesli crumble mixture over the top, so it is around an inch thick (add more if you like more crumble!)

Place the dish on the bottom rack (not the top rack as this is too near to the heat source and will burn the topping). Turn the temperature to 170°C and the timer to 20 minutes and bake until the topping is crispy and brown. (The timings may need to be slightly more or less, depending on the wattage of the oven).

Serve with lots of custard or cream.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES