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- Prep time:
- 20 min
- Cook time:
- 25 min
When making a crumble, Paul Merrett likes to make a big batch of the topping, so some can be held back and frozen for another time
Method1. For the fruit base: put the rhubarb and half of the caster sugar in a saucepan over a low heat, then just as the fruit starts to simmer, pour it into a strainer to drain off the juice.
2. Put the diced apple into a deep bottomed frying pan, or saucepan, over a low heat. Stir in the remaining caster sugar, along with a spoonful of water if it looks like catching or sticking. Cook the apple for 2 minutes or until just cooked - it will still have a crisp centre. Tip out the apple mix into a bowl and allow to cool.
3. Mix the rhubarb fruit with the apple. You can drink the juice when cold with iced vodka. Preheat the oven to190C/fan 170C/gas 5.
4. For the crumble topping: put the flour, butter, both sugars and a big pinch of salt in a food processor then blend until like breadcrumbs. Mix the oats in with a spoon. Three quarters fill an ovenproof dish with your fruit mix. Lightly pour on lots of the crumble topping so that it finishes higher than the edge of the dish – don’t pack it down. You won’t use all the topping, so the rest can be frozen for future use. Bake for about 20-25 minutes or until golden brown. Remove and let it sit for a couple of minutes. Serve with the ice cream, cream and custard.
For the fruit base
- 2 Bramley apples, cored, peeled and cut in 1cm dice
- 300 g caster sugar, or more depending on the fruit’s tartness
- 8 sticks Yorkshire forced rhubarb, cut in 2cm lengths
For the crumble topping (makes enough for 3-4 crumbles)
- vanilla ice cream
- extra thick double cream
- Bird's custard powder
Tips and suggestions
- This is a batch recipe so should do enough to top 3-4 crumbles.
Check the sugar level in the fruit when it is cooked, you will need to taste and adjust depending on how tart the fruit is.
If you don’t have a food processor, make the crumble topping by hand.