Apple and rhubarb crumble
Treat family and friends to the apple and rhubarb version of everyone's favourite pudding. Will you serve yours with lashings of custard or scoops of ice cream?
- Serves: 8 persons
- 2Braeburn or Bramley apples (about 450-500g), cut into 2cm pieces
- 400g rhubarb, cut into 3cm pieces
- 100g caster sugar
- 1tsp vanilla extract
- 125g plain flour
- 75g old-fashioned rolled oats
- 75g light soft brown sugar
- 40g flaked almonds
- 125g cold unsalted butter, cubed
Step 1Heat the oven to 200C/180C fan/gas mark 6. Put the chopped apple and rhubarb into a suitable ovenproof dish. Pour over the sugar and vanilla extract and then toss together. Roast in the oven for 15 mins.
Step 2Meanwhile, make the crumble topping. Place the flour, oats, sugar and flaked almonds into a large mixing bowl and toss together.
Step 3Add the cold cubed butter and, using your fingertips, rub the mixture together into a rough crumbly texture until everything is incorporated and there are no large lumps of butter left. It should take about 5-6 mins.
Step 4Remove the apple and rhubarb from the oven. Use a wooden spoon to gently give the fruit a mix. Now top with the crumble filling and bake in the oven for 30-35 mins until golden on top.
Step 5Remove from the oven and allow to rest for 5 mins before serving with ice cream or custard.