I don’t think a Sunday night dinner is complete without a little something special. Â This apple and rhubarb crumble is no exception. Â It’s so yummy, it’s hard not to go back for seconds, if only is wasn’t so filling. Â My kids love it too with a nice helping of cream.
(This recipe makes enough for one large crumble or two smaller.)
1.5kg apple (I use a mix of apples for maximum flavour)
1/3 cup honey or sugar (you can adjust this amount to suit your taste)
1 cup flour (I use wholemeal spelt, but use what you prefer)
1/3 cup brown sugar
1/2 cup oats
1 tsp cream of tartar
1/2 tsp bi carb soda (baking soda)
1/2 tsp mixed spice
1 1/2 cup water
Peel, core and chop apples and place in pot along with chopped rhubarb. Â Place the apple skins and cores in a separate pot with 1 1/2 cups of water. Â Cover and place this pot on stove to simmer for about 10 mins. Â Remove from stove and strain the juice off into the other pot containing the chopped apples and rhubarb. Â This adds extra flavour.
Place the apple and rhubarb on the stove and simmer with the lid on until fruit has soften, stirring occasionally. Â Add desired amount of sugar or honey and stir through. Turn off heat and set aside.
Meanwhile sift flour, cream of tartar, bi carb and spice into a bowl. Â Add oats. Â Rub in butter until mixture resembles breadcrumbs. Â Add in sugar and stir through.
Place desired amount of stewed apple and rhubarb, while still warm, into baking dish with high sides. Â Sprinkle a good amount of crumble on top. Â Bake in a moderate oven for approximately 30 minutes or until slightly golden brown. Â Serve with cream or ice cream if desired.
- With any left over stewed apple and rhubarb, you can place it in the freezer to use at a later date. Â You can also freeze the crumble mix too.
- If you don’t want to simmer the skins and cores, just add 1 1/2 cups of water directly to the apple and rhubarb and cook as directed.
Enjoy! Â Jacinta