Ingredients Checklist
FOR THE FILLING
- 80g unsalted butter, chopped
- 10 medium apples (1.5kg), peeled, cored, sliced
- ⅓ cup (75g) firmly packed brown sugar
- 4 cups (440g) coarsely chopped rhubarb
- ½ cup (110g) caster sugar
- ⅓ cup (80ml) water
- 2 tbsp cornflour (cornstarch)
- 1 egg, beaten lightly
- 1 tbsp demerara sugar
FOR THE CRUMBLE TOPPING
- 225g plain flour
- 115g butter
- 90g white sugar
Instructions
- Melt butter in a large heavy-based frying pan. Cook apples (while stirring) for 10 minutes or until apples soften. Add brown sugar, stirring until caramelized, then remove from heat to cool.
- Meanwhile, make crumble topping. Rub together flour, butter and sugar until mixture resembles find breadcrumbs. Set aside.
- Bring rhubarb, caster sugar and half the water to the boil in a large saucepan. Then reduce heat and simmer, covered, for 5 minutes or until rhubarb is tender.
- Blend cornflour with the remaining water and stir into rhubarb mixture to thicken. Stir constantly for 5 mins or until mixture thickens. Remove from heat, then fold rhubarb mixture into apple mixture. Cool 20 minutes.
- Grease a deep ovenproof dish and transfer the cool fruit mix, then sprinkle the crumble topping over the top.
- Preheat oven to 180°C.
- Bake 15 - 20 minutes or until top is crispy and golden and fruit mix is bubbling up the sides.
