Apple and rhubarb crumble
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(23)
Ingredients
5 servings
- 500g/ 4 1/2 cups rhubarb stems
- 1/3 cup white sugar
- 3 Granny Smith apples (~600g/1.2lb whole) (, peeled and cut 1.5cm / 3/5" cubes, ~3 cups/450g once cut (Note 2)
- Zest of 1 orange (, optional but recommended)
- 1 cup rolled oats (not quick or steel cut)
- 1 cup flour (, plain/all purpose)
- 3/4 cup (tightly packed) brown sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- 90g/ 6 tbsp unsalted butter (, melted)
- Pinch of salt
- Vanilla ice cream (- or pouring custard)
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Preparation
Step 1
Preheat oven to 200°C/375°F (180°C fan).
Step 2
Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8") (Note 3)
Step 3
Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.
Step 4
Scrunch & top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).
Step 5
Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown. (Bake time - Note 5)
Step 6
Rest & serve: Remove from the oven, rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!
Step 7
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