jerry's apple and rhubarb crumble

Submitted by: Cristina Pink Charlton
best crumble ever

Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert ·

Ingredients

see below

Method

Fruit mix (I imagine you can use lots of other fruits but apple and rhubarb are well-matched); throw this lot in a pot, cover and simmer for 10 minutes or until the mass it reduced to a pleasant pap-like softness (or not so much if you prefer the fruit to be a bit firmer); allow to cool:

Pink Lady apples (I used about 8 fairly small ones; peeled, cored and reduced by means of your preferred cutting implement into sizes that are aesthetically pleasing)
Rhubarb (apply cutting implement and aesthetics again)
60g caster sugar
2 tbsp water
Slug of Frangelico (optional)

Crumble mix; rub together the following ingredients until they have the consistency of breadcrumbs:

150g soft butter (I actually just melt the butter entirely; makes mixing the stuff easier with no difference to the outcome)
190g plain flour
60g rolled oats or muesli (if you omit this ingredient, then add in an extra 60g of plain flour instead)
150g soft brown sugar (I used the really dark brown sugar)
60g chopped nuts (walnuts, hazelnuts, almonds or whatever you like; this is quite optional)
1 tsp cinnamon (optional)

Place the fruit mix in a dish, top with the crumble mix and cook (in an oven) at 180 degrees for 20 minutes or until toasty on the top.

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