Rhubarb and apple oat-nut crumbles recipe

Rhubarb and apple oat-nut crumbles recipe

Let everyone dig into their own crumble with individual servings of this timeless, fruity pud. Lemon, oats and chopped nuts add plenty of extra flavour and crunch to balance the sweet layer of fruit underneath.

Prep time: 15 mins minutes

Cook time: 30 mins minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chopped rhubarb and apples in a large bowl with the lemon juice, sugar, cinnamon and cornflour. Toss to coat, then divide between 4 large ovenproof ramekins.

2. In a medium-sized bowl, use your fingertips to work the butter into the flour to a coarse consistency. Add the lemon zest, brown sugar, oats and nuts. Stir together and tip over the fruit. Bake for 30 mins until crisp and bubbling around the edges. Serve with vanilla ice cream.

 

Ingredients

  • 400g thin stalks rhubarb, trimmed and chopped into 4cm pieces
  • 3 Granny Smith apples, peeled, cored and chopped into 4cm pieces
  • 1 lemon, zested and ½ juiced
  • 50g caster sugar
  • 2 tsp cinnamon
  • 2 tbsp cornflour
  • 75g chilled butter, diced
  • 75g plain flour
  • 50g soft light brown sugar
  • 50g rolled oats
  • 3 tbsp chopped pecans or walnuts
  • vanilla ice cream, to serve

 

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Ingredients

  • 400g thin stalks rhubarb, trimmed and chopped into 4cm pieces
  • 3 Granny Smith apples, peeled, cored and chopped into 4cm pieces
  • 1 lemon, zested and ½ juiced
  • 50g caster sugar
  • 2 tsp cinnamon
  • 2 tbsp cornflour
  • 75g chilled butter, diced
  • 75g plain flour
  • 50g soft light brown sugar
  • 50g rolled oats
  • 3 tbsp chopped pecans or walnuts
  • vanilla ice cream, to serve

 

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Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chopped rhubarb and apples in a large bowl with the lemon juice, sugar, cinnamon and cornflour. Toss to coat, then divide between 4 large ovenproof ramekins.

2. In a medium-sized bowl, use your fingertips to work the butter into the flour to a coarse consistency. Add the lemon zest, brown sugar, oats and nuts. Stir together and tip over the fruit. Bake for 30 mins until crisp and bubbling around the edges. Serve with vanilla ice cream.