Rhubarb Apple Crumble Recipe
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Rhubarb Apple Crumble adapted from the Fruit crumble recipe from the Dairy Book of Home Cookery, revised edition 1977 Britain
500 grams of any combination – cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or red or black currants,
For my rhubarb apple crumble recipe I used 250 grams of rhubarb and 250 grams of apples. I used Gala apples but you could use any that you prefer.
100 grams to 175 grams granulated sugar, depending of the taste of the fruit and how sweet you want your crumble to be
150 grams of plain flour
75 grams butter, room temperature, slightly soft
50 to 75 grams caster sugar, some brown sugar to sprinkle over the top before baking
*caster sugar is hard to obtain unless you are in Britain, but you might find super fine sugar which is almost just as good, or you can pop regular sugar into the food processor and grind it down a bit, I don’t usually do this but just use regular sugar. I also sprinkle some brown sugar over the top when finished.
- Cut rhubarb and apple into pieces and put into a 1 litre baking dish, mix in the sugar, as rhubarb will sink when cooking don’t be afraid to mound the fruit up in the baking dish
- Sift flour into another bowl, rub in butter finely. Add sugar and mix lightly
- Sprinkle crumble thickly and evenly over the fruit. Press down lightly with hand. This is when I add brown sugar to the top, but you could mix it in if you prefer.
- Put into moderately hot oven, (190C/375F) and bake 15 minutes.
- Reduce temperature to 180C/350F and bake another 45 minutes or until top is lightly brown.
- Serve warm with cream, custard or ice cream.