Apple and Rhubarb Crumble

Autumn is the time to enjoy our local crop of new apples and paired with rhubarb, this easy recipe is a great combination of both sweetness and tartness.

Serves 4

For the filling:

  • 4 granny smith apples: peeled, cored, cut into chunks
  • ½ bunch of rhubarb: leaves removed, washed & chopped 3 cms pieces
  • ¼ cup water
  • 1/3 cup castor sugar
  • Zest and juice of a lemon

For the crumble topping:

  • ½ cup plain flour
  • 90gms cold butter chopped into pieces
  • ½ cup brown sugar
  • ¼ cup shredded coconut
  • ¼ cup rolled oats
  • 1/4 cup almond flakes
  • ½ tsp cinnamon

Filling Method:

  • Preheat oven to 180C
  • Lightly grease an ovenproof serving dish medium sized
  • In a medium saucepan combine apples and water, bring to the boil and then simmer till almost tender
  • Add rhubarb, lemon zest, lemon juice and sugar, simmer stirring for 3 mins or until rhubarb is almost tender
  • Drain excess liquid and spoon the mix into the baking dish

Crumble Method:

  • Sift flour into a medium bowl
  • Rub in chilled butter until it resembles breadcrumbs
  • Stir remaining ingredients through
  • Top the fruit layer with the crumble mix

Bake 25-30 mins until its golden and bubbling, serve warm with a dollop of cream or ice cream. Enjoy!