Printable Rhubarb Apple Crumble Recipe

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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

Ingedients

  • 250 grams of rhubarb
  • 250 grams of apples
  • 100 grams to 175 grams granulated sugar

Crumble topping:

  • 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

Method:

  •  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
  • cool
  • Serve warm with cream, custard or ice cream

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