21 Jun Classic rhubarb and apple crumble
Apple Crumble is known to have originated in Britain during World War II.
History says that crumble recipes were invented to replace the more extravagant apple pie recipes, but it was not until 1924 that this dish found a mention in print.
Over the years, the dish has gained popularity, and today has become a common winter desert.
Though apples are most used in crumbles, other fruit such as pears, peaches and berries can make a good substitute.
- 5 (750g) granny smith apples (peeled, cored, and chopped)
- 1/3 cup caster sugar
- ½ tsp ground cinnamon
- 1 tsp finely grated lemon rind
- 6 rhubarb stems (trimmed and cut into 3cm pieces)
- 2 tsp plain flour
- 1 cup rolled oats
- ½ cup plain flour (extra)
- ½ cup firmly packed brown sugar
- 80g butter (chilled and chopped)
- ¼ cup flaked almonds
- Icing sugar (to serve)
- Preheat oven to 180C/160C fan-forced.
- Place apple, caster sugar, cinnamon, lemon rind and 2 tablespoons of water in a large saucepan over medium heat. Cover. Cook for 5 minutes or until apple starts to soften. Add rhubarb and flour. Cook, covered, for 3 minutes or until rhubarb just softens.
- Transfer to an 8-cup-capacity baking dish.
- Combine oats, extra flour and brown sugar in a bowl. Using fingertips, rub butter into mixture until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over rhubarb mixture. Bake for 35 minutes or until golden. Cool 5 minutes. Dust with icing sugar.
- Serve crumble with vanilla ice-cream or custard.
Photo and recipe courtesy of taste.com.au.