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Rhubarb and apple crumble

Print Recipe
Servings: 4 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 Granny smith apples peeled, cored chunky dice
  • 1 bunch rhubarb about 15 – 20 stalks, trimmed, rinsed and cut into 2cm-3cm pieces
  • ½ cup caster sugar
  • ½ cup water
  • 100 g unsalted butter softened
  • 1 cup brown sugar lightly packed
  • 1 tsp vanilla essence
  • ¾ cup plain flour
  • 1 cup shredded coconut
  • 1 cup rolled oats

Method
 

  1. Assemble ingredients
  2. Place the apple, caster sugar and water in a saucepan and bring to boil
  3. Stir, lid and simmer for no more than 5 minutes
  4. Add the rhubarb and stir in
  5. Continue cooking for 3 minutes with the lid on
  6. The rhubarb should have started to break up and the apple is still retaining shape
  7. Leave to cool to room temperature, while you prepare the crumble mix
  8. In your mixer cream the butter, brown sugar and vanilla on medium speed for 4-5 minutes
  9. Add the flour and continue mixing
  10. Scrape the bowl for good incorporation
  11. Add the coconut and oats
  12. Continue mixing on low speed for two minutes until the mixture has a crumbly texture
  13. Per-heat your oven to 175c
  14. If you choose individual ramekins almost fill them (about 1cm from the top) with the apple mix. Make sure that the liquid is used as well
  15. Heap the crumble mix on top of the apple mix
  16. Bake in the oven for 20-25 minutes until nicely golden brown and you notice the juices bubbling up the side
  17. When ready carefully remove the ramekins and place on covered side plate
  18. Serve with vanilla ice cream

Notes

Adjust the sugars to suit
• Use G.F. flour instead of plain flour and my recipe for vanilla ice cream is entirely gluten free