Apple and Rhubarb Crumble
A delightful dessert combining the tartness of rhubarb with sweetness of apples, topped with a golden, crunchy crumble.
Ingredients
Filling
- 500 g 500g rhubarb stems
- ⅓ cup 1/3 cup white sugar
- 3 whole 3 Granny Smith apples (~600g/1.2 lb), peeled and cut into 1.5 cm cubes Approximately 3 cups/450g once cut
- 1 zest Zest of 1 orange Optional but recommended
Crumble Topping
- 1 cup 1 cup rolled oats Not quick or steel cut
- 1 cup 1 cup flour (plain/all-purpose)
- ¾ cup 3/4 cup brown sugar Tightly packed
- ½ tsp 1/2 tsp baking powder
- ½ tsp 1/2 tsp cinnamon powder
- 90 g 90g unsalted butter (melted)
- 1 pinch Pinch of salt
To Serve
- Vanilla ice cream (or pouring custard)
Instructions
Preparation
- Preheat the oven to 200°C/375°F (180°C fan).
- In a large mixing bowl, combine the rhubarb, apple, sugar, and orange zest. Toss everything well to coat. Spread the mixture evenly in a 30 x 20 cm baking dish (12 x 8 inches).
Crumble Topping
- In another bowl, add the topping ingredients. Mix with a wooden spoon until all the flour is incorporated, creating a sandy mixture.
- Take handfuls of the crumble mixture and press them into lumps. Break them into clumps and scatter over the fruit filling.
Baking
- Place the dish in the oven and bake for 35 minutes or until the rhubarb is soft, and the crumble is golden brown.
- Once baked, remove it from the oven and let it rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!
Notes
Store any leftover crumble covered in the fridge for about 3-4 days. Reheat in the oven or microwave before serving. For a thicker filling, consider adding a tablespoon of cornstarch to the fruit mixture.