Apple & rhubarb crumble

Sometimes I need to be reminded, usually by my children, that I shouldn’t think a recipe is too simple or too basic and not put it on the blog.

This is one of those recipes.  Our very basic apple and or rhubarb crumble that doesn’t contain oats in the topping but is just that yummy mix of crumble ingredients with golden brown, toasted almonds on top that you can throw into a food processor and have in the oven in about 10 minutes flat.

Try to remember to have cooked your stewed apples and rhubarb in the steam oven earlier so that the fruit can cool.  You can cook them together but for this crumble you need a little more sugar so use the quantities of sugar below or to taste.

Ingredients:

500g green apples, peeled and sliced
1 bunch of rhubarb, chopped into 2cm pieces
2-3 tbsp. sugar for the fruit, or to taste
1 cinnamon stick, broken
3 whole cloves (optional)

Crumble mixture:
½ cup Self raising flour
¼ cup butter
3 tbsp. coconut
3 tbsp. brown sugar
¼ cup slivered almonds

Method:

1. Pre cook apples and rhubarb as in the links above in the steam oven or stew on the stove top until cooked.  Cool
2. Grease a medium size, oven proof dish.
3. Preheat oven to 160°C Fan forced
4. Rub butter into the flour with your fingertips until flour resembles fine breadcrumbs or you can do it all in a food processor.
5. Add brown sugar and coconut and mix or process until mixture just starts to come together.
6. Mix fruit together and place into greased dish.  Taste for sugar and add more if required.
7. Crumble over topping mix, covering with an even layer.
8. Top with almonds and bake for 30-40 minutes until golden brown and bubbling.
9. Cool a little before serving.

Serve with cream or ice-cream 🙂

Also delicious with all sorts of other fruit, especially stone fruit in season.