Sunday, 29 April 2012

Rhubarb & Apple Crumble

Oven: 180/190 C
6 Granny Smith Apples - peeled, cored and chunked  ..  (- technical term! :) )
A few sticks of Rhubarb - chopped - peeled if necessary
Small amount of Acacia Honey
Small amount of butter for greasing dish
Pinch of Cinnamon
Large Handful of Sultanas
(Quantities for the filling aren't crucial.)
Crumble Mix: - if you have any left over, this can be frozen in a plastic bag.
2-3 tablespoons of water (or orange juice)

8 ozs. Plain Flour (250g)
4 ozs. cold Butter - pieces
Pinch of salt
4 ozs. Demerara Sugar (or soft brown) - actually any sugar is fine.

1. If you have a food processor - blitz the cold butter, flour and salt together until you have breadcrumbs
2. Add the sugar and whiz together- set aside for a mo.
3. Place your chopped rhubarb, apples and sultanas and liquid, at the base of your greased ovenproof dish, and drizzle some honey over the top plus a pinch or two of Cinnamon
4. Pour over the crumble topping, making sure the fruit is well covered, and bake until bubbling lightly, and going golden.

This is a really basic recipe, but you can add all sorts of things to the crumble topping, including ground almonds, or porridge oats.  These additions should be included in the 8oz. quantity.
The crumble can also be made with plums - which is also delicious.

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