Apple and Rhubarb Crumble

READY IN: 45mins
Recipe by Evie*

another magazine recipe, really nice pudding.

Top Review by Cindy Lynn

This was a breeze to make. It is too late in the season (here) for fresh rhubarb, so I used some of my frozen and it worked great. I thought it was going to be soupy so initially I left the water out, but realized after it was partially cooked that it was going to be too dry for the topping, so I carefully poured some boiling water around the edges (it was pulling away from the casserole dish slightly) and this worked fine. Next time I will definitely follow the directions and add the water it calls for...would have been much simpler. Using frozen rhubarb, it does take longer to cook than the directions say, but that was to be expected. Thanks for sharing a delicious fruit dessert recipe with me Eve! :-))

Ingredients Nutrition

Directions

  1. Place filling ingredients into an ovenproof casserole dish.
  2. Pulse crumble ingredients until mixture resembles breadcrumbs.
  3. Sprinkle the mix evenly over the rhubarb and apple mixture.
  4. Bake at 170C degrees for 30 minutes.

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