Apple and Rhubarb Crumble (Print Version)
# Ingredients:
→ Rhubarb filling
01 -
500g rhubarb stems, cut into 4cm pieces (1 large bunch, 10-12 stems, cleaned, leaves discarded)
02 -
1/3 cup white sugar
03 -
3 Granny Smith apples (~600g), peeled and cut into 1.5cm cubes
04 -
Zest of 1 orange (optional but recommended)
→ Topping
05 -
1 cup rolled oats (not quick or steel cut)
06 -
1 cup plain/all purpose flour
07 -
3/4 cup (tightly packed) brown sugar
08 -
1/2 tsp baking powder
09 -
1/2 tsp cinnamon powder
10 -
90g unsalted butter, melted
11 -
Pinch of salt
→ For serving
12 -
Vanilla ice cream or pouring custard
# Instructions:
01 -
Preheat oven to 200°C/375°F (180°C fan).
02 -
Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish.
03 -
Place all topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated, using cutting motions and smearing up the sides as needed. The mixture should have a sandy texture.
04 -
Grab handfuls of the topping mixture and squeeze in your fist to press into lumps. Break into clumps and scatter evenly over the filling.
05 -
Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown.
06 -
Remove from the oven and rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard.
# Notes:
01 -
The texture of the crumble improves significantly when you compress the topping mixture before breaking it into clumps.
02 -
Baking time may vary depending on the ripeness of the fruit and your oven's characteristics.