Rhubarb & apple crumble
By Esther Clark
Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer
- Prep:15 mins
Cook:45 mins
- Easy
Nutrition per serving
- kcal 414
- fat 14g
- saturates 9g
- carbs 64g
- sugars 39g
- fibre 3g
- protein 4g
- salt 0.3g
Ingredients
- 450g rhubarb, cut into 3cm slices
- 350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks
- 1 vanilla pod, split open or 1 tsp vanilla paste or extract
- 120g golden caster sugar
- ice cream or custard, to serve
- 200g plain flour
- 1 tsp ground ginger (optional)
- 100g cold salted butter, chopped
- 70g light soft brown sugar
Method
Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
