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Apple And Rhubarb Crumble

Country.Chef's picture
Ingredients
  Rhubarb stalks 8 , cut into 2 inch pieces
  Cooking apples 4 , cored, peeled and sliced
  Caster sugar 3 1⁄2 Ounce (1/2 Cup/100 Gram)
  Water 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Orange juice 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
For hazelnut crumble
  Ground hazelnuts 3 1⁄2 Ounce (1/2 Cup, 100 Gram)
  Rolled oats 1 1⁄2 Ounce (1/2 Cup, 45 Gram)
  Flour 1 1⁄2 Ounce (1/3 Cup, 45 Gram)
  Brown sugar 1 1⁄2 Ounce (1/4 Cup, 45 Gram)
  Desiccated coconut 3 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Butter 3 Ounce, chopped into small pieces (90 Gram)
Directions

1. Place rhubarb, apples, caster sugar, water and orange juice in a saucepan and cook over a medium heat, stirring constantly, until sugar dissolves. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until fruit is tender. Spoon fruit mixture into a 3 cup/750 ml/1 1/4, pt capacity ovenproof dish.
2. To make crumble, place hazelnuts, oats, flour, brown sugar, coconut and cinnamon in a bowl and mix to combine. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Sprinkle crumble over fruit mixture and bake at 180°C/350°F/Gas 4 for 20-25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
3

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