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


  • 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.


  • 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

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1504kj
  • Fat Total 53g
  • Saturated Fat 32g
  • Protein 15g
  • Carbohydrate 249g
  • Sugar 148g
  • Sodium 88mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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• 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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