Apple Rhubarb Crumble

Peach, Blueberry & Raspberry Crumble

This recipe can be made with apples, or a combination of berry fruit as shown above. 

6 Servings

Ingredients

• 3 Granny smith apples 
• 4 Stalks of fresh rhubarb 
• 1 tablespoon sugar 
• 1/2 teaspoon cinnamon 
• 1 tablespoon lemon juice 

Topping

• 1/3 cup flour (white or wholewheat) 
• 1/3 cup brown sugar  
• 1/2 teaspoon salt (optional)
• 3 tablespoons of unsalted butter,chilled 
• 1/3 cup rolled oats 
• 1/2 cup blanched, sliced almonds 

Preparation

1. Peel and slice the apples into 1/4" slices.  Trim the end of the rhubarb and chop the stalks into 1/2" pieces.  You should have about 1 1/2 cups of rhubarb. 
2. Toss the apples and rhubarb in a bowl and sprinkle with lemon juice.  Add the sugar and cinnamon and mix. 
3. For the topping:  Mix the flour, brown sugar and salt in a food processor, or mix by hand.  
4. Add the chilled butter (which has been chopped into 1/2" pieces) and pulse 6 times until the mixture resembles coarse meal.  Or mix using a fork or pastry cutter till the butter is incorporated.  
5. Add the oats and mix well.  Add the sliced almonds. 
6. Put the apples and rhubarb mixture in an 8x8 baking dish which as been sprayed with Pam, or buttered lightly.  Cover evenly with the topping. 
7. Bake in 375F oven for about 1/2 hour till the apples are tender.  Cool 20 minutes; serve warm or at room temperature. 

Tips

• After the crumble is cooled, cover it loosely with tinfoil.  Plastic wrap will make the topping soft. 
• If you can't find rhubarb, or its out of season try 1/2 cup of cranberries (fresh or frozen). 
• For an elegant presentation, bake the crumble in individual souffle dishes (6-8) and dust with icing sugar before serving.