A British Lifestyle Blog

16 June 2016

Apple & Rhubarb Crumble

Meet my sister's favourite dish!

Rhubarb is back in season, which happens to be my sister's favourite fruit. So after a bit of nagging, I agreed to cook up a classic English dessert. Apple and rhubarb crumble brings up those past memories of dessert at Grandma's house. Once served with custard, clotted cream is so much more sophisticated. Sprinkled with blackberries, it's perfect to have on a warm sunny day. 

- 1 stick of rhubarb- 2 bramble apples 
- 1 punnet of blackberries
- 125g caster sugar (plus extra for sprinkling)
- 100g flour
- 60g rolled oats
- 60g butter
- 30g pistachio nuts

Pre- heat the oven to 200 C. Chop up the rhubarb, peel and chop the apples. Add the blackberries and sprinkle with a little caster sugar. In a food processor combine the flour, sugar, butter, oats and nuts; until you have a crumbly mixture. Spread over the fruit mix. 

Bake in the oven for 45 minutes or until the top is golden and fruit mix is bubbly. Once cooked, allow to cool a little and serve with the clotted cream. 

Nostalgia at it's finest. 


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