FOOD: Classic apple and rhubarb crumble

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We are lucky enough to have a large apple tree in the backyard, abundant with fresh, juicy apples, so I need to come up with numerous ways to make use of them! With rhubarb still in season, I have created the classic recipe combination below. I’ve cheated and used pre-made shortcrust pastry for ease, as let’s face it, who has time to make dinner and pudding on the average busy weeknight? The tartness of the rhubarb perfectly complements and contrasts the sweetness of the apples. Enjoy this simple classic dessert.

PREP TIME:  15 MINS / COOK TIME:  40 MINS

SERVES:  6 PEOPLE

 

INGREDIENTS

FILLING
300g peeled and cored apples (I used mine off the tree or use Granny Smith or other cooking apples)
200g rhubarb, sliced
3/4 cup sugar
1/2 teaspoon cinnamon

 

 

BASE
One square of shortcrust pastry (for about a 22cm tart tin)

FOR THE CRUMBLE
1/3 cup plain flour
1/3 cup caster sugar
1/3 cup rolled oats
60g cold butter, chopped

TO SERVE
Whipped cream or ice cream

METHOD
1. Grease a loose-bottomed 22cm tart tin and pre-heat the oven to 200degC. Line the tart tin with the shortcrust pastry and pop in the freezer for 20 mins. Blind bake with weights on the pastry to stop it rising for about 20 mins, until golden brown.

2. While this is baking, prepare the filling. Place the sugar, rhubarb and cinnamon in a pot and simmer on a medium heat for about 10 mins, until starting to soften. Add in the peeled, chopped apples. Cook for a further 5-10 mins until they are both softened and
the liquid has almost all reduced.

3. Once the pastry is cooked, remove from oven and pop on a rack to cool. While it’s cooling, make the crumble. To do this, combine the flour, sugar, oats and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until the mix resembles
breadcrumbs.

4. Once the base is cooled, fill the base with the apple rhubarb mix, then top with an even layer of the crumble. Place in the oven for another 20 mins, or until the crumble is golden.

5. Let it cool a little before removing from the tart tin and serving. Sprinkle with a little icing sugar and serve with ice cream or whipped cream.