Rhubarb and Apple Crumble
Sharp rhubarb and Bramley apple under an almond crumble topping.
Servings 8 people
Ingredients
Crumble Topping
- 200 g plain flour
- 90 g caster sugar
- 50 g ground almonds
- 160 g unsalted butter cold, cubed
- 1 pinch salt
Rhubarb and Apple Filling
- 300 g Bramley apples peeled, cored, diced into 2.5cm cubes
- 700 g rhubarb cut into 4cm strips
- 200 g granulated sugar
- 1 tbsp vanilla paste
- 1 lemon zest and juiced
Instructions
- Preheat the oven to 180°C (160°C fan).
- To make the crumble topping, put all the dry ingredients into a bowl and mix together. Add the cold crushed butter and rub in with your fingertips to a breadcrumb consistency.
- Spread onto a tray and bake in the oven for 25-30 minutes, checking and stiring every 10 minutes until golden. Leave to cool slightly, then break up into a crumble texture.
- Meanwhile, toss the apples, rhubarb and sugar together with the vanilla paste and lemon zest and juice. Cook in a saucepan over a medium heat for about 15-20 minutes until the apples are tender and broken down. Transfer to an ovenproof dish.
- Top with the cooked crumble and flash in the oven for a final 15 minutes before serving with custard or icecream.