Spiced Rhubarb And Apple Crumble
This spiced Rhubarb and Apple Crumble recipe is perfect for enjoying seasonal fruit. Serve it warm with a scoop of vanilla ice cream - yummy!
Servings 4
Calories 265kcal
Equipment
Ingredients
For the Topping
- 150 g 6 ozwholemeal flour (whole wheat flour)
- 150 g 6 oz room temperature butter, chopped into chunks
- 100 g 4 oz light brown sugar
- 50 g 2 oz porridge oats
- ½ tsp ground cinnamon
For the Filling
- 25 g 1 oz unsalted butter
- 400 g 14 ozrhubarb, chopped into chunks
- 2 cooking apples peeled and chopped into chunks
- 50 g 2 oz golden caster sugar
- 50 g 1 oz light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Instructions
- Heat oven to 200°C/400°Ff/Gas 6. Have a medium, ovenproof dish to hand.
- Place all of the ingredients for the topping into a large mixing bowl, and rub all the ingredients together with your fingers to create a crumble texture. Shake the bowl to bring larger pieces to the top and rub in further if desired. Place the bowl in the fridge while you make the filling.
- To make the filling, melt the butter in a pan over medium heat, then add the chunks of rhubarb and apple.
- Add both sugars, cinnamon, and nutmeg and stir. Reduce heat to low and cook for 8-10 minutes until softened.
- Pour the filling into the ovenproof dish and set it aside to cool for 5 minutes.
- Sprinkle the topping over the now-cooled fruit filling and bake in the oven for 30 minutes or until golden brown on top.
- Serve with custard, whipped cream, or vanilla ice cream for an extra treat!
Notes
- Can be made in smaller dishes or ramekins for individual servings.
- Store leftovers covered in the fridge for 3-4 days.
Nutrition
Serving: 1 | Calories: 265kcal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 48mg | Fiber: 5g | Sugar: 12g