Apple & Rhubarb Crumble
Serves 6
Ingredients
1kg Bramley apples, peeled, cored and chopped
2 tins rhubarb, preferably in juice
60g light muscovado sugar or honey
2 teaspoons ground ginger
For the crumble topping:
200g wholemeal flour
50g rolled oats
1 teaspoon baking powder
90g butter
150g light muscovado sugar
2 teaspoons ground cinnamon
Method
Turn the oven on and set it at 180C.
Get a ceramic baking dish out ready to put the crumble into.
Start by stewing the apples. Put them in a pan with a little water and simmer gently until they break down into a puree. Add the rhubarb, ginger and sugar to the stewed apples and give it all a mix.
To make the topping, put the flour and baking powder into a bowl and rub into the butter with your fingertips until it all looks like fine breadcrumbs. Stir in the sugar, oats and cinnamon.
Put the stewed fruit into the baking dish and smooth it out. Sprinkle the topping over the top of the fruit, don't press it down.
Put it into the oven for 30/40 mins or until the fruit is bubbling and the crumble topping is golden brown.
You can serve with is double cream or our family favourite... lashings of custard!