Rhubarb and amaretti crumble
- March 2017
- Serves 4
- Hands-on time 25 min, oven time 15 min
We’ve given classic rhubarb crumble an Italian twist by adding nutty amaretti biscuits to the golden topping, taking this homely dish from a Sunday lunch pud to a dinner party dessert.
- 18.8g (10.2g saturated)
- 67.7g (45.3g sugars)
If you like, make this in an ovenproof dish instead of making individual crumbles. Skip step 1 and toss the fruit, sugar, syrup and flavourings in the baking dish instead, swapping the cinnamon stick for ½ tsp ground cinnamon. Cover with the topping, then bake at 190°C/170°C fan/gas 5 for 30 minutes.
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