Apple, Rhubarb & Raspberry Crumble

Thu, 2 March 2023

Compote:

1 large bunch rhubarb-approx 5-7 sticks

5oz/150g fresh/frozen Raspberries

2 cooking apples-peeled and diced

100g caster sugar

1 tablespoon water

Bring to the boil for 3-4 minutes. Allow to cool down.

 

Crumble:

 

250g plain flour

150g butter

125g brown sugar

50g flaked almonds/chopped hazelnuts

Pinch cinnamon

 

Rub he flour, butter, sugar and cinnamon together.

Add the almonds/hazelnuts at this stage.

 

 

Assembly:

Pour the apple, rhubarb and raspberry mixture into a 9 inch oven proof casserole dish.

Scatter with some of the crumble topping

Cook as describd

 

Cooking times: (Vary depending on size of dish)

Large crumble: Bake in a hot oven for 35-40 minutes (180C/350F/Gas Mark 4)

Individual Crumble: Bake in a hot oven for 20 minutes (180C/350F/Gas Mark 4)

 

Additional Notes:

Leftover crumble topping and pastry can be successfully frozen for later use.

Leftover compote can be mixed with yoghurt and granola for a delicious breakfast option.