Apple, Rhubarb & Blackberry Crumble
There's nothing better in winter than a soul-warming pudding for dessert. This delicious crumble brings together fresh apples and rhubarb with frozen blackberries – a memorable combination and a dessert you’ll make often. The leftovers are pretty good for breakfast topped with natural yoghurt, too.
Ingredients 13
Fruit Mixture
3 cooking apples, large, about 600 g/1 lb 5 oz in total, peeled, cored and cut into thin wedges
2 tsp lemon juice, freshly squeezed
1 1⁄2 tsp natural vanilla extract
300 g rhubarb, trimmed, cut into 2.5 cm (1 in) lengths
250 g blackberries, frozen
75 g caster sugar (superfine sugar)
65 g brown sugar, firmly packed
Crumble Topping
75 g rolled oats, porridge
100 g plain flour (all-purpose flour)
110 g brown sugar, firmly packed
1 tsp ground cinnamon
100 g unsalted butter, chilled, cubed
80 g flaked almonds
vanilla ice cream, to serve
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Method 5
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced.
Put the in a large bowl, sprinkle with the and , and toss to coat the apple. Add the , , and , and toss to combine evenly. Transfer to a 2 litre (70 fl oz/8 cup) capacity ovenproof dish.
To make the crumble topping, combine the , , and in a medium bowl. Add the and, with your palms facing upwards, use your fingertips to rub it into the flour mixture until well combined. Stir through the . Sprinkle evenly over the apple mixture.
Place the dish on a baking tray lined with baking paper. Bake in the preheated oven for 50–60 minutes, or until the fruit is tender when tested with a skewer and the topping is golden and crisp.
Serve warm with vanilla ice cream or cream.
BakeClub's tips
This crumble can also be cooked in eight 250ml (1 cup) capacity ovenproof dishes or ramekins. Bake for 35 minutes at the same temperature.
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Notes
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