Rhubarb and Apple Crumble with Custard, Ice Cream and Cream
Recipe by Paul Merrett from Perfect
Paul Merrett serves up the ultimate in indulgent and homely dessert recipes - the crumble.
Serves 4
Ingredients
The fruit base:- 2 Bramley apples peeled and diced – 1cm dice
- 8 sticks of Yorkshire forced rhubarb – cut into 2cm lengths
- 300g caster sugar (maybe more depending on the fruits tartness)
Crumble topping:- 450g flour
- 50g rolled oats
- 250g butter
- 250g sugar (half golden caster and half Demerara)
- Big pinch of salt
- Custard, extra thick double cream and vanilla ice cream for serving.
- 2 Bramley apples peeled and diced – 1cm dice
- 8 sticks of Yorkshire forced rhubarb – cut into 2cm lengths
- 300g caster sugar (maybe more depending on the fruits tartness)
Crumble topping:- 450g flour
- 50g rolled oats
- 250g butter
- 250g sugar (half golden caster and half Demerara)
- Big pinch of salt
- Custard, extra thick double cream and vanilla ice cream for serving.
- 450g flour
- 50g rolled oats
- 250g butter
- 250g sugar (half golden caster and half Demerara)
- Big pinch of salt
- Custard, extra thick double cream and vanilla ice cream for serving.
Method
- 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.
- 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)
- 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
- Three quarters fill a dish with your fruit mix
- Lightly pour on lots of crumble topping so that it finishes higher than the edge of the dish – don’t pack it down
- 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
Notes & Tips
RECIPE TIPS:
• 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.
