This rhubarb and apple crumble with oats is a delicious dessert that can easily be made using frozen rhubarb. The shops near me are currently full of beautiful pink forced rhubarb, and since I absolutely love rhubarb, I’m starting my rhubarb baking season quite early this year :). In this crumble, rhubarb is paired with apples for a wonderfully balanced flavour. The addition of oats makes the dessert slightly healthier and gives the topping an irresistible crunch.
Ingredients for the crumble topping:
- 125 g plain flour
- 75 g rolled oats
- 70 g light brown sugar
- 40 g flaked almonds
- 125 g butter, chilled and diced
Place the flour, oats, sugar and flaked almonds into a large bowl and mix together. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
Ingredients for the filling:
- 400 g rhubarb (do not peel)
- 500 g apples
- 50 g sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Cut the rhubarb into 3 cm pieces. Peel the apples, remove the cores and cut into 2 cm cubes. Combine the rhubarb, apples, sugar and vanilla in a large bowl and mix well.
Method:
Transfer the filling to an ovenproof dish approximately 23–25 cm in diameter. Bake at 180°C for about 15 minutes. Remove from the oven, stir the filling, then sprinkle the crumble topping evenly over the fruit. Return to the oven and bake for a further 30–35 minutes, or until the topping is golden brown and crisp. Remove from the oven and leave to stand for a few minutes before serving.
Serve with vanilla ice cream, crème fraîche or warm vanilla sauce.
Enjoy!
Recipe source: Olive Magazine.
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