Apple and Rhubarb Crumble
photo by Chef floWer
- Ready In:
- Place filling ingredients into an ovenproof casserole dish.
- Pulse crumble ingredients until mixture resembles breadcrumbs.
- Sprinkle the mix evenly over the rhubarb and apple mixture.
- Bake at 170C degrees for 30 minutes.
Questions & Replies
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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! :-))
Yummy! I made this for guest who popped in to say hello. I used frozen rhubarb, apples were in the fruit bowl and the rest were in my pantry. I kept to the recipe, only used 1 cup of water. Cooked it the suggested time, but I think it may not have been long enough, as it was a little runny. Still tasted very yummy, served it with custard. Thank you Evie*
A LOVELY dessert, esp. served warm w/a dollop of ice cream! No one ever guessed how simple it was to make. After making it 3x this week (!), my suggestions would be to 1) use the full 1 1/2 c. water, and 2) reserve some of this sugar-water to pour OVER the crumble before baking. This avoids the dry patches on top that some have mentioned here. Also, I prepared all the ingredients the day before, soaking the apples and rhubarb in the sugar water overnight. The apples did not brown and I'm sure the dish tasted all the better for it!