Apple & Rhubarb Crumble by Foodland Test Kitchen

Preparation Time: 10 mins
Cooking Time: 50 mins
Serves: 8

Ingredients

• 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

Equipment

• Heavy-based frying pan
• Deep ovenproof dish

Instructions

1. 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.
2. Meanwhile, make crumble topping. Rub together flour, butter and sugar until mixture resembles find breadcrumbs. Set aside.
3. 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.
4. 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.
5. Grease a deep ovenproof dish and transfer the cool fruit mix, then sprinkle the crumble topping over the top.
6. Preheat oven to 180°C.
7. Bake 15 – 20 minutes or until top is crispy and golden and fruit mix is bubbling up the sides.