Apple & Rhubarb Crumble
Ingredients
- 4 apples
- 7-8 stalks rhubarb
- 2-3 tablespoons orange juice
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Pinch of nutmeg
- 125 grams butter
- Pinch of salt
Directions
Preheat oven to 180Β°C (350Β°F).
In a saucepan, combine apples, rhubarb, orange juice, brown sugar, butter, and honey.
Cook gently over medium heat for 10β12 minutes, stirring occasionally, until the fruit is soft but still holds its shape.
Stir in the flour until the mixture thickens slightly.
Spoon the fruit mixture into a baking dish.
To make the crumble topping, mix flour, oats, sugar, salt, and spices in a bowl.
Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
Scatter the crumble topping evenly over the fruit.
Bake for 30β35 minutes until the topping is golden brown and the filling is bubbling.
Serve warm with custard, cream, or ice cream.
Frequently Asked Questions
Can I make this Apple & Rhubarb Crumble ahead of time?
Yes, you can prepare the fruit filling up to 24 hours in advance and store it covered in the refrigerator. For the best texture, assemble the topping just before baking, or store the topping separately and sprinkle it on just before placing the crumble in the oven.
What is the best way to store leftover Apple & Rhubarb Crumble?
Store cooled leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual portions in the microwave or bake the whole dish briefly at 160Β°C (325Β°F) until warmed through.
What can I substitute for the honey in this Apple & Rhubarb Crumble recipe?
If you don't have honey, you can easily substitute it with an equal amount of maple syrup or granulated sugar for the filling. This will maintain the sweetness needed to balance the tartness of the rhubarb and apples.
