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Apple and rhubarb crumble

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles makes a traditional British pud for when you need a bit of home comfort

Apple and rhubarb crumble

Method

1. Preheat the oven to 180C/Gas 4.

2. For the filling: put the apples and rhubarb into a greased ovenproof dish and dot with the butter.

3. Mix the sugar and cinnamon together and sprinkle over the fruit. Pour over the brandy and grate over the ginger.

4. For the topping put the butter, flour, ground ginger and half the sugar into a bowl. Rub the butter into the flour until you have a coarse breadcrumb like mixture.

5. Sprinkle the topping over the top of the fruit and press down lightly with a fork. Scatter over remaining sugar.

6. Bake for 45 minutes until the top is golden and crisp. Serve with double cream.

Comments add a comment

Debbie125 | Posted 27-May-08

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 ...

Serves: 4

Prep: 10 min
Cook: 45 min

Ingredients

For the filling

450g Bramley apples, peeled, cored and sliced
200g Rhubarb
knob Butter
75g light soft brown sugar
pinch Cinnamon
splash cider brandy
small knob Ginger, grated