Rhubarb and apple crumble

Rhubarb and apple crumble

By
From
100 Best Cakes and Desserts
Makes
6
Photographer
Mark Roper

We love this crumble at our house. You can use other fruits, such as apricots, peaches or prunes, or you could add a few berries. It’s not as rich as a traditional butter crumble.

Ingredients

Quantity Ingredient
8 rhubarb stalks, peeled and diced
2 golden delicious or granny smith apples, peeled, cored and diced
1 tablespoon grated orange zest
2 tablespoons caster sugar
65g rolled oats
1 tablespoon wholemeal plain flour
1 tablespoon desiccated coconut
2 tablespoons chopped raw almonds
1 tablespoon butter or olive oil
1 tablespoon honey
cream or ice cream, to serve

Method

  1. Preheat the oven to 210°C.
  2. Place the rhubarb, apple, orange zest and 2 tablespoons water in a large saucepan. Cook over medium heat for 10 minutes or until the apple and rhubarb are just soft. Stir in the sugar. Spoon the mixture into a 25–28 cm gratin dish.
  3. Using your hands, thoroughly combine the rolled oats, flour, coconut, almonds, butter and honey in a bowl.
  4. Spread the crumble mixture over the apple and rhubarb and pat down slightly. Bake for 10–15 minutes or until the top is golden brown.
  5. Serve hot or cold with cream or ice cream.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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