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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.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the crumble topping:<\/span><\/p>\n

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• 125 g plain flour<\/li>\n
• 75 g rolled oats<\/li>\n
• 70 g light brown sugar<\/li>\n
• 40 g flaked almonds<\/li>\n
• 125 g butter, chilled and diced<\/li>\n<\/ul>\n

  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.<\/p>\n

  Ingredients for the filling:<\/span><\/p>\n

  \n
  • 400 g rhubarb (do not peel)<\/li>\n
  • 500 g apples<\/li>\n
  • 50 g sugar<\/li>\n
  • 1 teaspoon vanilla bean paste or vanilla extract<\/li>\n<\/ul>\n

    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.<\/p>\n

    Method:<\/strong><\/p>\n

    Transfer the filling to an ovenproof dish approximately 23\u201325 cm in diameter. Bake at 180\u00b0C 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\u201335 minutes, or until the topping is golden brown and crisp. Remove from the oven and leave to stand for a few minutes before serving.<\/p>\n

    Serve with vanilla ice cream, cr\u00e8me fra\u00eeche or warm vanilla sauce.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe source: Olive Magazine<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    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 <\/p>\n","protected":false},"author":1,"featured_media":15754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,438,41,79],"tags":[136,101,102,122],"duration":[],"tag_group":[],"class_list":["post-15753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-cakes-with-vegetables","category-crumble","category-from-all-over-the-world","tag-almonds","tag-apple","tag-oats","tag-rhubarb"],"acf":[],"yoast_head":"\n