Whilst I’m not necessarily a dessert person, I am most definitely a crumble lover! Especially if the weather is crappy. And when I saw this recipe in Delicious Magazine (March 2013) for Rhubarb and Apple Flapjack Crumble (and saw the cover image of the magazine!), I knew I had to give it a go. And I’m so glad I did – having this in the oven whilst the great meatball disaster was underway, was my only source of sanity. I actually didn’t think I’d be able to follow the recipe exactly, as I had to find rhubarb on the Roman Road (in the east end of London)! I was fully intending to buy whatever appropriate fruit I could lay my hands on. But the wonderful local fruit and veg shop had a tiny amount left and I could follow the recipe to the letter.
The recipe, as with all crumble recipes, is an absolute doddle to make. I’m quite a puritan when it comes to a crumble – I don’t like over-complicating it, but this recipe is pretty conventional. Rhubarb and apple is a perfect combination for me – sharp and sweet in equal measure. And the addition of jumbo oats to the crumble topping adds a really nice texture. The only thing that didn’t go as smoothly as it should have was creating the crumble topping. Despite keeping my butter in the fridge, it wasn’t cold enough when I rubbed the crumble mixture together – is was a bit more doughy than I’d have liked. But the end result was great nonetheless.
I served this with vanilla ice cream, but Paul has since bought some custard to go with the leftovers!
KB rating 8.5/10. PR rating 8/10.
Rhubarb and Apple Flapjack Crumble (serves 6-8)
- 500g rhubarb
- 500g cooking apples
- 1 tbsp lemon juice
- 3-5 tbsp soft light brown sugar (depending on how sweet you like it. I went with 4 tbsp and it worked well)
- 15g butter
- Vanilla ice cream, cream or custard to serve
Crumble Topping Ingredients
- 200g cold butter, cut into small pieces
- 150g plain flour
- 150g jumbo oat flakes
- 175g soft light brown sugar
Preheat the oven to 190C/fan170C/gas 5
First, make the topping. Using your fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix. Set this aside.
Chop the rhubarb into 3cm lengths and put in a large bowl. Peel, core and chop the apples into 3cm chunks, then add these to the rhubarb. Quickly mix through the lemon juice and sugar.
Put a saucepan over a medium heat and melt the 15g butter. Add the fruit to the pan and cook gently for 5 minutes, stirring occasionally.
Transfer the fruit to a 3 litre baking dish, then tumble over the crumble mixture. Don’t pack this down. (I actually did the fruit in a Le Creuset buffet pan, and then added the topping directly to the same pan which worked perfectly. As long as your baking dish is shallow, you’ll be fine).
Put the dish into the oven, on the middle rack, and bake for 40 minutes or until the crumble is golden and the fruit is soft and bubbling underneath.
Serve warm from the oven with your choice of cream/ice cream/custard. Enjoy.