APPLE CRUMBLE

TASTY PUDDINGS

RHUBARB & ORANGE CRUMBLE RECIPE

Ingredients

Creating

Apple and Orange Crumble

Oven – Preheat to 200C / Gas Mark 6

 

Filling:

 

  • 500 grams Rhubarb

  • 500 grams cooking apples

  • Grated rind and juice of 1 orange

  • 1 table spoon of ground cinnamon

  • 85g of light brown sugar

 

Crumble:

  •  

  • 225 grams plain flour

  • 125 grams unsalted butter

  • 125 grams light brown sugar

  • 50 grams toasted chopped hazelnuts

  • 2 table spoons Demerara sugar

Filling:

 

Cut the rhubarb into 2 cm lengths and place into a large saucepan.

 

Peel and core the apples and cut them into chunks then add to the rhubarb along with the grated orange and juice. Bring to the boil then reduce the heat and let the mixture simmer for 2 to 3 minutes until the fruit softens up.

 

Now add the sugar and cinnamon to the mixture and pour it all into an over proof dish. Remember to leave room for the crumble topping.

 

Crumble:

 

Sift the flour into a bowl and rub together with the unsalted butter until the mixture looks like breadcrumbs. Stir in the sugar and the nuts.

 

Rhubarb and Orange Crumble:

 

Place the crumble mixture on top of the fruit mixture and spread evenly across the dish. Sprinkle on the Demerara sugar.

 

Cook the combined mixtures in the preheated oven for between 30 and 40 minutes until the topping is slightly browned.

Serves 6

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Check out my first love - Apple Crumble

 

Check out my second love - Apple and Berry Crumble