Here’s another favourite crumble from ” Sophie Grigson’s Country Kitchen”. You can use forced rhubarb or garden rhubarb depending on the time of year. Serve with cream, custard or ice cream.
Ingredients
- 450 g rhubarb, trimmed weight cut into 2.5 cm lengths
- 450 g Bramley cooking apples peeled, cored and cut into chunks
- 150 g light muscovado sugar
- 1 tsp ground cinnamon
Topping:
- 60 g rolled oats
- 175 g plain flour
- 110 g unsalted butter
- 110 g demerara sugar
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. To make the crumble topping mix the oats and flour and rub in the butter until you have a pile of small crumbs. Stir in the sugar.
- Mix the rhubarb and apples in a pie or gratin dish . Dredge with the muscovado sugar and sprinkle with cinnamon. Sprinkle the crumble mixture evenly and thickly over the top.
- Bake for about 30 mins or a little longer, until the top is golden brown and the juice bubbling up a little around the edges. Serve hot or warm.
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