the Sage Test Kitchen
Classic Rhubarb and Berry Crumble
the Smart Oven™ Air Fryer XL
1 hr 15 mins total time
20 mins active time
Easy
Serves 4-6
Ingredients
Measurements:
400 g rhubarb
225 g strawberrieshulled, halved
115 g blueberries
2 small red applespeeled, cut into 2cm pieces
⅓ cup (65 g) caster sugar
1 cup (80 g) traditional rolled oats
⅓ cup (65 g) turbinado raw sugar
½ cup (60 g) ground almond
½ cup (75 g) plain flour
115 g cold unsalted butterchopped
Double creamto serve
Instructions
- 1
Trim the ends and peel away the tough outer skin from the rhubarb. Cut into 2.5cm pieces.
- 2
Combine the rhubarb, strawberries, blueberries and apples in a large bowl. Add the white sugar and toss to coat. Transfer to a 20cm square baking dish.
- 3
Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, Convection, 175°C, for 30 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 165°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 4
Place the oats raw sugar, almond meal and flour in a bowl. Add the butter and use your fingertips to rub in the butter to form coarse crumbs.
- 5
Evenly sprinkle the crumble mixture over the fruit.
- 6
Once preheated, place the baking dish in the oven and bake for 30 minutes in P1. The oven will automatically switch to P2.
- 7
The crumble should be golden and crisp. If not, bake it a little longer.
- 8
Stand for 10 minutes.
- 9
Serve warm crumble with cream.