Apple and rhubarb crumble with oats

    50 min

    A simple crumble with an intense rhubarb flavour countered by the apples. A real Sunday favorite. Its great because rhubarb goes with almost every fruit you have left over from the week.

    Derbyshire, England, UK
    37 people made this

    Serves: 4 

    • 4 to 5 large rhubarb sticks
    • 3 to 4 large cooking apples, peeled and cored
    • 8 to 10 tablespoons caster sugar
    • For the crumble
    • 110g butter
    • 110g dark soft brown sugar or Demerera sugar
    • 185g plain flour
    • 2 handfuls rolled oats

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Chop up the rhubarb sticks into bite size pieces and put in a pan with 3 tablespoons water. Chop the apple up into bite size slices and put in a separate pan with 3 tablespoons water.
    3. Cook rhubarb and apples until softened, 5 to 6 minutes. Halfway through the boiling time add 4 tablespoons sugar to each of the pans and stir to combine.
    4. Taste each fruit, and if either of the fruits is to sour add more sugar to your liking.
    5. Then mix the 2 fruits together in one pan and add the fruit to an oven proof dish.
    6. Meanwhile rub the butter and flour together until it becomes a breadcrumb texture. Add the sugar and the rolled oats.
    7. Add a sprinkling of sugar on top of the fruit and evenly spread the crumble on the fruit. Add another sprinkling of sugar on the crumble and bake until golden, about 35 to 40 minutes.
    8. Take out and serve immediately with double cream.

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    Reviews in English (1)


    very nice, thank you for posting.  -  30 Mar 2016