Apple and Rhubarb Crumble
Admittedly it is not the right weather to be talking about warm, comforting puddings but I’m sure one day in the not too far future you will be wanting a steaming bowl of crumble and custard. This recipe does have a few steps which could probably be condensed however I like to cook the fruits separately first to enhance their flavours before letting the juices mingle in the oven. If you are wanting to serve custard with this Bird’s custard power is vegan (not the instant one though) if made with non-dairy milk, alternatively alpro do a very nice one in a carton in the free from isle. This crumble is just the right contrast of tart fruit with sweet crumble that means that it is very easy to eat more than one bowl. If you want to make this in advance you can, but don’t put the crumble on top of the fruit until just before baking or it will go soggy and you won’t get that delicious crunchy top. The fruit variations are endless, is you want to add berries just add them straight to the crumble dish with a touch of sugar if they are tart. This is the prefect recipe to make someone to show them that you care (even if it’s yourself!).
- 3 stalks of rhubarb cut into 3 inch pieces
- 3 apples- peeled, cored and cut into chunks
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup plain flour
- 1/2 cup + 2 tbsp margarine - chilled
- 1tbsp cornflour
- 2 tsbp demarara sugar
- Pre-heat oven to 180C
- Arrange the rhubarb on a baking tray lined with greaseproof paper and sprinkle over the white sugar (you might not need all of it)
- Bake for 15-20 minutes until the rubarb is soft. Leave to cool
- Meanwhile add the apples to a saucepan with 2tbsp of the margarine, cinnamon and vanilla.
- Cook until the apples are soft, this should take about 15 minutes
- In a large bowl rub together the flour and margarine until it resembles breadcrumbs, if you have a foods processor feel free to use it.
- Arrange the rhubarb on the base of your crumble dish, then layer the apples and sprinkle over the cornflour. finally pour over the crumble (I like a lot of crumble topping, if you don't use it all the you can freeze what is left)
- Sprinkle over the demarara sugar and bake for 25 minutes until the filling is bubbling and the crumble is golden brown.