APPLE & RHUBARB CRUMBLE

An apple and rhubarb crumble is a cosy, sweet tart dessert featuring soft, juicy apples and tangy rhubarb stewed together with sugar and a squeeze of lemon, then topped with a buttery, crunchy crumble made from any of flour, oats, butter and a touch of brown sugar. It’s baked until the fruit is bubbling and the topping is golden and crisp. Serve it warm with cream, custard or ice cream for a comfort food hug with a cheeky zing. My version is made as simple as can be, everything gets thrown into the same pan and baked, before topping with my favourite crumble recipe and baking again. It’s great because you can adapt the recipe to any sturdy fruit ingredients you have going in the fridge.

APPLE & RHUBARB CRUMBLE

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APPLE & RHUBARB CRUMBLE 〰️

Time: 1 hour + 15 minutes

Serves: 6-8, as a dessert

8 rhubarb stalks

4 granny smiths

1 tbl sp cinnamon

1/2 tbl sp nutmeg

1/2 tea sp gr clove

1 orange, zest & juice

1/3 cup + 200gm caster sugar

200gm salted butter, cold

200gm plain flour

Preheat oven to 180 degrees Celsius

Start by prepping the rhubarb. Chop off the leaves (DO NOT EAT, leaves are poisonous), wash the stalks and chop into small cubes. Chop the apples into cubes as well. Add rhubarb & apples to small cube tray, you want a tray that fills up over halfway with the fruit. Add in spices, orange zest & juice and 1/3 cup caster sugar. Mix everything through and pop into the oven for 10 minutes whilst you prep the crumb.

The crumb I make is really simple, and easy to remember. Equal parts sugar, butter and flour. In a bowl, add the ingredients and using your finger rub the butter into everything until you have a crumbly crumb. It should resemble cooked couscous in feel.

After the 10 minutes, remove tray from oven, give fruit and mix and then top entire tray with crumb, until you’ve used up all of the crumb. Add back to oven for 1 hour or until golden brown, don’t stress if some of the syrup comes to the top, just let it bubble away.

Serve with hot with ice cream.