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Food & Wine
Classic stewed apple and rhubarb crumble
Let your dessert plans crumble - in the right way - with this easy stewed apple and rhubarb crumble recipe.
There's nothing more classic than a spoonful of warm apple crumble to satisfy your sweet tooth on those cold winter nights. Satisfying fruit, pastry, and ice cream lovers alike, those classic whirls of sugared apple and rhubarb are sure to make even strict no dessert-eaters, well, crumble.
This delectable dessert comes from the team at RACV Cape Schanck Resort, and it's a loveable winter winner bursting with sweet flavour.
Tips: To make it gluten-free, use brown rice flour instead of plain flour. You can also choose to swap the fruits for pears or peaches.
With a mixture of fruits, ice cream and a crunchy topping, there's enough texture and flavour to suit everyone's sweet tooth. Image: Getty.
Stewed apples and rhubarb crumble
Ingredients
Stewed apples and rhubarb
- 6 Granny Smith apples
- 6 stalks rhubarb
- 100 g sugar
- 100 g dark brown sugar
- 6 g cinnamon ground
Caramelised apples
- 125 g unsalted butter
- 125 g plain flour
- 60 g almond meal
- 60 g brown sugar
- 60 g pure icing sugar
- 60 g desiccated coconut
Method
- Cut off the top and bottom of the rhubarb and discard.
- Peel off the skin of the rhubarb and set aside for later use.
- Cut the rhubarb into 2 cm dice.
- Wash the rhubarb and the skins and drain off the water.
- Place the rhubarb into a bowl and toss with the white sugar. Set aside for at least 30 minutes.
- Meanwhile, peel the apples and remove the core.
- Dice the apple into 2cm dice, and place into pot with the brown sugar and the rested rhubarb.
- Cook on high heat until the water comes out of the apples and start to bubble.
- Add in the cinnamon and reduce the heat to simmer for 20 min.
- While this is cooking, start with with crumble.
- Sift the flour and mix all ingredients into a bowl. Rub in the room temperature butter into the mix to form a sand-like texture.
- Place into a lined tray and bake in the oven for 30 to 40 min at 180C, stirring every 10 min.
- When the crumble is done, let it rest on the bench and check on the fruits.
- Once the fruits are done, remove the rhubarb skins and place into an oven proof serving dish, cover with the crumble and baked for 20 min at 190C.
- Serve with vanilla or coconut ice cream, or creme fraiche.
Save on ingredients
RACV Members can save on ingredients by purchasing gift cards from a range of Woolworths’ brands. Go to the Woolworths RACV Member Offer website, enter your membership details, then redeem your gift card at thousands of participating stores across Australia.
