Description
A perfect spring dessert, this rhubarb crumble is topped with a buttery oat crumble and is best served warm with a scoop of vanilla ice cream.
Ingredients
Units
Scale
- 1 1/4 cups (150 g) spelt flour
- 1/3 cups (75 g) sugar
- 3 Tbsp sugar (30 g)
- 1 tsp ground cinnamon
- Pinch of salt
- 4 oz (100 g) cold butter
- 3/4 cups (100 g) ground almonds
- 1 lbs (500 g) rhubarb
- 1/2 lbs (250 g) apples
Instructions
- Preheat your oven to 200°C (392°F).
- For the Crumble Topping: In a medium bowl, mix together the spelt flour, 1/3 cup sugar, ground cinnamon, and a pinch of salt. Add the cold butter pieces to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Mix in half of the ground almonds and set aside.
- For the Oven Dish: Sprinkle the remaining ground almonds over the bottom of a medium-sized oven dish.
- For the Fruit Filling: In a large bowl, mix the sliced rhubarb and diced apples together with 3 tablespoons of sugar. Spoon the fruit mixture evenly into the prepared oven dish.
- Assemble and Bake the Crumble: Cover the fruit mixture with the crumble topping, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until the top is nicely browned and the fruit is bubbling.
- Serve: Serve the rhubarb crumble warm, either on its own or with vanilla custard or ice cream.
Notes
- For a more intense rhubarb flavor, add a tablespoon of rhubarb syrup or juice to the fruit filling.
- To prevent the crumble from becoming soggy, ensure your fruit is not too wet before adding the topping. Drain excess moisture if needed.
- Leftover crumble can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 5
- Protein: 4
- Cholesterol: 20