Apple and rhubarb crumble
By: Tom Parker Bowles From: Market Kitchen
- Prep time:
- 10 mins
- Cook time:
- 45 mins
- Serves:
- 4
Tom Parker Bowles makes a traditional British pud for when you need a bit of home comfort
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Ingredients
For the filling
- 450 g Bramley Apples, peeled, cored and sliced
- 200g Rhubarb, sliced
- knob Butter
- 75g light brown sugar
- pinch Cinnamon
- splash cider Brandy
- 2 cm Ginger, grated
For the topping
To serve
- double cream, or custard
Method
1. Preheat the oven to 1800C/fan1600C/gas 4.2. For the filling Put the apples and rhubarb into a greased ovenproof dish and dot with butter. Mix the sugar and cinnamon together and sprinkle over the fruit. Pour over the brandy and grate over the ginger.
3. For the topping Put the butter, flour, ground ginger and half the sugar into a bowl. Rub the butter into the flour until it resembles coarse breadcrumbs. Heap the crumble over the fruit and scatter with remaining sugar.
4. Bake for 45 minutes until the top is golden and crisp. Serve warm with double cream or custard.
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Latest Comment
Delicious recipe, easy to do and it ended up quite light for a crumble. It can serve 6 rather than 4, particularly if you've had a big meal before hand.
Have not made a crumble in years, (they were normally very uninspiring). But this was absolutely delicious and will definitely be making it again, and again, and ...