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Rhubarb and Apple Crumble with Custard, Ice Cream and Cream

Paul Merrett serves up the ultimate in indulgent and homely dessert recipes - the crumble.


  • The fruit base:

  • Crumble topping:


  • 1.

    Put the apple dice into a hottish pan. Add half the caster sugar and a spoonful of water if it looks like catching or sticking. Cook the apple for two minutes until just cooked (it will still have a crisp centre) Turn out the apple mix and allow to cool.

  • 2.

    Now add in the rhubarb and the other half of sugar, just as the fruit starts to simmer pour it into a strainer. Save the rhubarb fruit and mix with the apple (You can drink the juice when cold with iced vodka)

  • 3.

    Bung all the crumble ingredients apart from the oats in a food processor and blend till bread crumb like, then add oats and mix with a spoon

  • 4.

    Three quarters fill a dish with your fruit mix

  • 5.

    Lightly pour on lots of crumble topping so that it finishes higher than the edge of the dish – don’t pack it down

  • 6.

    Bake at 170C until golden brown, for approx 20 minutes then remove from the oven and let sit for a couple of minutes, serve with the ice cream, cream and custard



• Check the sugar level in the fruit when it is cooked, you will need to adjust depending on how tart the fruit is.

• If you don’t have a food processor make the crumble topping by hand.

• You can use any fruit in a crumble just make sure its in season.

• Don’t pack the crumble tightly or it will become doughy and uncooked when you bake it.

• I make a big batch of the topping and freeze it for future crumbles – this is a batch recipe so will do 3-4 crumbles I expect.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Rhubarb and Apple Crumble with Custard, Ice Cream and Cream.


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