Di’s Apple and rhubarb crumble
A wonderful old-fashioned staple to be enjoyed anytime, made a little crunchier by the addition of almonds, walnuts and shredded coconut. Serve with whatever you fancy – cream, vanilla ice cream or homemade hot custard!
* This recipe is just as delicious with pears substituted for the apples and 300g frozen berries for the rhubarb.
For the fruit:
- 4 large Granny Smith apples, peeled, cored, thickly sliced (or whatever apples you have on hand)
- 1 bunch rhubarb, trimmed, coarsely chopped
- 3 tablespoons raw sugar
- 4 whole cloves
- 1 small cinnamon stick
- ¼ cup orange juice
For the crumble:
- 1 cup rolled oats
- ¼ cup plain flour
- ¼ cup brown sugar, firmly packed
- 50g butter, slightly softened, chopped
- ½ cup shredded coconut
- 1/3 cup flaked almonds
- 1/3 cup chopped walnuts
- Preheat oven to 180ºC.
- Place prepared apples and rhubarb, raw sugar, cloves, cinnamon stick and orange juice in a saucepan. Cook on medium heat until fruit is just tender (5-6 minutes), stirring occasionally. Remove from heat and spoon into a shallow ovenproof dish (about 6 cup capacity).
- Combine rolled oats, plain flour and brown sugar in a medium bowl. Add butter, working with fingertips until mixture becomes crumbly. Stir in coconut, almonds and walnuts.
- Sprinkle crumble evenly over hot fruit mixture. Bake for 15-20 minutes until top is golden and fruit is bubbling. Stand for a few minutes before serving.