Apple and Rhubarb Crumble
A Delicious & Heart-Warming Dessert…
An apple and rhubarb crumble is my husband’s favourite dessert. Last weekend, I decided to come up with my own recipe, a twist on the one his grandma would make him. I’m not sure I trumped granny’s recipe, but he certainly enjoyed it and wanted it written down so we could do it again. Thus, I’m committing it to the blog so I can refer to it time and time again.
Now an apple and rhubarb crumble is one of the simplest things I’ve ever made. This took me no time at all. Perfect for prepping and making on a Sunday after a roast. I love to bake and I know this is one I’m definitely going to get out on a regular basis. Rhubarb is in season right now, so might as well make the most of seasonal produce.
So what’s my twist on this classic British dessert? For me, I added lemon juice over the fruit. I also added some porridge oats to the crumble for a rustic touch. Finally, some ginger in the crumble, for a little kick. The results are perfect if I say so myself. One that I’m happy to share on Instagram Stories.
Apple and Rhubarb Crumble.
If you’d like to make this apple and rhubarb crumble gluten-free, I’d recommend using almond or oat flour instead. It will still give you the crumble top without loss of deliciousness.
Apple and Rhubarb Crumble
Ingredients
- 450 g rhubarb, cut into chunks
- 350 g green apples, cut into chunks
- 1 tbsp vanilla extract
- 120 g caster sugar
- 1 juice of lemon
- 200 g plain flour
- 100 g porridge oats
- 1 tsp ground ginger
- 100 g cold salted butter
- 70 g light brown sugar
Instructions
- Heat the oven to 200C. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish. Squeeze the juice of one lemon over the top and roast for 10 minutes.
- Mix the flour and ginger together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar and porridge oats.
- Sprinkle the crumble topping onto the fruit and cook for a further 30-35 minutes or until the topping is lightly golden brown. Serve with ice cream, custard or cream.