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Apple and rhubarb crumble
- 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
- 450g Bramley Apples, peeled, cored and sliced
- 200g Rhubarb, sliced
- 1 knob Butter, plus extra for greasing
- 75g light brown sugar
- 1 pinch ground Cinnamon
- splash cider Brandy
- 2 cm Ginger, peeled and grated
For the topping
To serve
- double cream, or custard
Method
1. Preheat the oven to 180C/fan160C/gas 4 and grease an ovenproof dish with butter.2. For the filling: put the apples and rhubarb in the ovenproof dish and dot with butter. Mix the sugar and cinnamon together and sprinkle over the fruit. Pour over a little cider brandy and sprinkle with grated fresh ginger (grate the ginger directly over the dish, if you like).
3. For the topping: put the butter, flour, ground ginger and half the sugar in a mixing bowl. Rub together until the mixture resembles coarse breadcrumbs. Heap the crumble over the fruit and sprinkle with the remaining sugar.
4. Bake for 45 minutes, or 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 ...