Rhubarb-apple crumble
My recipe for crumble changes each time but is based loosely on the recipe found here. Don’t be shy about doubling, tripling, completely neglecting to measure the fruit. Leftovers are your best friend. And leftover crumble of any variety makes fantastic breakfast fare.
Print Recipe
Ingredients
- Rhubarb fresh, frozen, whatever’s most convenient, chopped, 3 cups
- Apples 2 or more, medium, peeled and chopped
- Sugar ¾ cup
- Maple syrup ¼ cup
- Nutmeg
- Cinnamon
- Flour 1 cup
- Brown sugar ½ cup
- Salt
- Butter cold, ½ cup (115 g)
Instructions
- In a bowl combine the fruits, sugar and syrup. Season with nutmeg and cinnamon.
- Pour fruit mix into a greased baking dish.
- Combine flour, brown sugar and a pinch of salt. Add in some rolled oats if you’d like. Cut the cold butter into the mixture until it’s crumbly. If you’re preparing the dessert ahead of time, stop here.
- When you’re ready to bake the crumble, sprinkle the butter-flour-oat mixture onto the fruit.
- Bake at 350°F (175°C) for 45-55 minutes.
- Serve hot with ice cream.
- Serve leftovers reheated with milk for breakfast. No leftovers? Next time, make double.
Notes
Cook’s note: I just realized that the original recipe includes mixing an egg in with the fruit filling. Interesting… If you’re adventurous, give it a go. But let me assure you that regardless of whatever magic role the egg has in the finished product, it is entirely optional.