One of my mum’s go-to desserts when we were growing up was apple and rhubarb crumble. She would make this quite regularly during winter, and the crunchy crumble topping combined with the simultaneously sweet and tart filling, served with a dollop of double cream, is still one of my favourite bakes. With the days in Sydney getting shorter and colder, it was time for Mum to bring out the baking mitts (and a taste.com.au recipe) and show us how it’s done:
What you’ll need:
- 4 apples, cored and diced (we used 2 Granny Smith and 2 Fuji apples)
- 6 rhubarb stalks, trimmed, washed and cut into 4cm lengths
- 80ml water
- 2 tablespoons caster sugar
- 1 teaspoon cinnamon
- 2 tablespoons plain flour
- 60g butter
- 100g rolled oats
- 55g firmly packed brown sugar
- icing sugar to dust
What to do:
1. Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 2L capacity oven proof baking dish.
4. For the crumble topping, place the flour, butter, oats and sugar in a large bowl. Use your fingers to rub in the butter until well combined and large crumbs form. Sprinkle topping over the prepared filling.
- You may need to include more or less apples, depending on how sweet or tart you like your filling.
- If you do the above, you’ll also need to adjust the crumble ingredients so you have enough to cover the filling.
- The oat mixture needs to be worked quite well, so that you have lots of chunky bits of crumble to ensure you get the perfect crunchy crumble.