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Apple and rhubarb crumble
Two British superstars come together in this classic pudding. Its sweet, tangy and sour filling with a crunchy top is the perfect end to any lunch or dinner, especially with a helping of custard.
- 20 minutes prep. time
- 20 minutes cooking time
- Serves 6
- Cakes, bakes & desserts
Ingredients
For the filling
- 500g Bramley apples, peeled and chopped
- 500g rhubarb, cut into chunks
- 50g caster sugar
- 15g plain flour
For the crumble
- 250g plain flour
- 50g oats
- 100g caster sugar
- 150g butter
- 5g ground ginger
- 20g soft light brown sugar
To serve
- custard or pouring cream
Method
Top tip
You can try out different seasonal fruit combinations throughout the year, depending on what fruit you have available.
Step 1
For the filling
Place the rhubarb and apples in the bottom of a suitable sized casserole dish or similar, and mix well.
Step 2
Sprinkle over the caster sugar and flour and mix again.
Step 3
For the crumble
Place the flour, oats, caster sugar, butter and ground ginger in a bowl.
Step 4
Rub the butter into the dry ingredients until incorporated, but still with a few lumps.
Step 5
Sprinkle the crumble mix over the fruit and spread evenly.
Step 6
Sprinkle over the brown sugar and place in the oven at 180°C (160°C fan/gas mark 4) for around 20 minutes.
Step 7
Remove from the oven when the top is golden. Serve hot with custard or some fresh pouring cream.
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