Embrace apple season with this apple and rhubarb crumble recipe that’ll leave a comforting sensation in anyone who tries it. Everyone’s going to love the slightly crunchy exterior and sweet and soft filling.
- ½ cup plain flour
- 90 g cold butter, chopped
- ½ cup brown sugar
- ¼ cup shredded coconut
- ¼ cup rolled oats
- ½ tsp ground cinnamon
- 4 granny smith apples, peeled, cored, cut into chunks
- ½ cup water
- ½ bunch rhubarb, leaves removed, trimmed, washed, roughly chopped
- ⅓ cup caster sugar
Preheat oven to moderate, 180 C. Lightly grease a medium ovenproof dish.
In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 mins, until almost tender.
Add rhubarb and sugar. Simmer, stirring, 2-3 mins, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared dish.
Sift flour into a medium bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over fruit.
Bake 25-30 mins, until golden and bubbly. Serve warm with cream or ice-cream.
TIP Store any leftover rhubarb in an airtight container in the fridge for up to 5 days. If you prefer a crunchier crumble, add 1/4 cup chopped pecans or walnuts to the crumble mix.