Rhubarb and apple crumble is a classic recipe that’s both sweet and tart at the same time which makes for a great pudding served with custard! Crumbles were first made during the war because of rationing, where people didn’t have enough ingredients to make pastry, so they’d make crumble with stewed fruit instead. This rhubarb and apple version is a cheap and tasty way to use up leftover ingredients. It takes only 15 minutes of prep which means it’s one of the simplest recipes you could choose and you’ll have a delicious dessert that everyone will love and you can make any night of the week.
- 600g (1lb 5oz) rhubarb, sliced into 5cm (2in) lengths
- 450g (1lb) Bramley apples, cored, peeled and cut into thick wedges
- 150g (5oz) golden caster sugar
- 25g (1oz) butter, cubed
- 50g (2oz) plain flour
- 100g (4oz) luxury muesli
- 50g (2oz) light muscovado sugar
- pinch of cinnamon
1 Preheat the oven to 220°C (425°F, gas mark 7). Place the rhubarb, apples and caster sugar in a large roasting tin and roast for 20 mins until softened and lightly charred.
2 Place the butter and flour in a food processor and whizz until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients.
3 Spoon the cooked fruit into a baking dish and scatter over the crumble mixture. Bake for 15-20 mins until golden. Delicious served with crème fraîche.
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