We picked up a bunch of el cheapo Granny Smith apples a few weeks back. Our local fruit & veg store is awesome and often has “seconds” fruit going very cheaply. Anyway, they’d been lingering around the fridge and taunting me so I decided to whip up a crumble yesterday. I couldn’t find a recipe I loved so adapted a Nigella recipe. Twas more than a teeny bit yum so I’m sharing the recipe. Unlike most crumble I’ve tried making before it wasn’t sickly sweet. For the unadulterated recipe see here
Apple & Rhubarb Crumble
Adapted from Feast by Nigella Lawson
Serves 4 to 6
4 granny smith apples, peeled, cored and chopped into 1cm cubes
4 sticks of rhubarb, trimmed and chopped into 1.5 cm pieces
50 g (1/4 cup) sugar
1 Tbsp butter
1 Tbsp pure vanilla extract
1 Tbsp cornflour
150 g SR flour
110 g (scant 1/2 cup) unsalted butter, cold and diced
3 Tbsp castor sugar
3 Tbsp brown sugar
Preheat the oven to 190C.
Combine the apple, rhubarb, sugar, butter, vanilla, cornflour in a saucepan and cook for about five minutes, until the rhubarb is slightly soft.
Pour mixture into an ovenproof dish. The filling should cover the bottom of the dish. (I used a silicone cake tin and it worked well I must admit cos I have an aversion to things that stick to the pan!).
Combine the flour and baking powder in a bowl and rub in the butter using your fingers. The dough will be quite sticky; don’t worry if the mixture is not uniform and there are some large bits of butter in the dough. Quickly and lightly rub in the sugars.
Scatter the topping over the fruit. Bake in the oven 35 to 45 minutes, until the filling is bubbling and the top is browned. Cool slightly and serve with custard, ice cream, creme fraiche, cream or yoghurt.
CONSUME! And just try not to have a second serve! 🙂