Ingredients 4 small apples, peeled, cored and cut into wedges
1 bunch rhubarb, end trimmed, coarsely chopped
150g Anzac biscuits, crushed
1/4 cup caster sugar
1 cup rolled oats
1/2 cup shredded coconut
1/4 cup brown sugar
1/4 cup plain flour
50g butter, softened
Preheat oven to 180 degrees.
Place rhubarb and apple in roasting pan and sprinkle with caster sugar.
Bake in oven for approximately 30 minutes or until fruit is tender.
Remove from oven. Taste the fruit carefully as it will be hot. If it's too sour, add extra caster sugar and stir to combine, keeping in mind the crumble topping will be sweet.
Spoon the fruit mixture into a casserole dish.
Place Anzac biscuits crumbs, oats, coconut, brown sugar and flour in separate bowl.
Add butter and use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs.
Sprinkle the mixture over the fruit in the casserole dish.
Bake for 30 minutes or until crumble top is brown and heated through.
Serve with custard, ice cream or cream as desired.