Apple and rhubarb crumble

Caramelised apple and rhubarb with a nutty crumble topping. Great served with ginger & mint ice-cream

(0 rating)

Recipe by: Jody Spencer

Dessert
Ingredients

Apple & rhubarb

  • 2 large bramley apples
  • 100g caster sugar 
  • Zest of 1 blood orange
  • 1 vanilla pod
  • 400g rhubarb, cut into 1 inch pieces

Crumble topping

  • 75g muscovado sugar
  • 75g caster sugar
  • 1 teaspoon cinnamon
  • 120g butter, melted
  • 200g plain flour
  • 100g ground almonds
  • 40g flaked almonds
  • 40g hazelnuts, shelled and roughly chopped

Method

  1. Preheat your oven to 190˚C/170˚C fan-assisted/gas mark 5. Grease an ovenproof dish.
  2. Peel the apples, core and chop into chunks
  3. Put the sugar into a bowl with the orange zest and vanilla seeds. Mix together with your fingers. Add the apples and rhubarb and stir to coat.
  4. Heat a heavy based saucepan until it begins to smoke. Lower the heat a little and add the apple and rhubarb. Cook for a few mins turning to caramelise the fruit.
  5. Transfer to a ovenproof dish.
  6. Mix the crumble topping together and cover it over the fruit. Bake for 25-30 until golden and bubbling.
  7. This is great served with ginger & mint ice-cream.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The SepOct issue of Taste Buds is out now

Taste Buds SeptemberOctober19 Front Cover