As a person who is always on the look out for a simple, no fuss crumble recipe, I must say that this one has been my favourite so far. Perfect for the incoming rhuburb season and those cold winter nights where you want nothing more than to disappear into a doona igloo…
APPLE AND RHUBARB CRUMBLE
1 bunch (425g) rhubarb, cut into 2cm pieces
3 Granny Smith apples, peeled, cored and sliced
4 tablespoons caster sugar
juice of 1/2 a lemon
3/4 cup self-raising flour, sifted
3/4 cup rolled oats
100g butter, chilled, cubed
1/4 cup brown sugar
vanilla ice-cream or custard to serve
- Preheat oven to 180°C. Stir together rhubarb, apple, sugar and lemon juice until well-combined. Spoon into ramekins.
- Combine flour and rolled oats in a large bowl. Add butter. Using your fingertips, rub the butter into the flour/oat mixture. Stir in brown sugar.
- Sprinkle crumble topping over rhubarb and apple mixture.
- Bake for 45 minutes or until crumble is golden brown. Serve immediately (vanilla ice cream is my preferred accompaniment but custard is alright too, if you’re into that sort of thing…)
Next time I might try adding 1/2 cup of chopped roasted hazelnuts to the crumble topping for some extra crunch, but store-brought muesli would be good for this too!