Rhubarb and Apple Nutty Crumble
Serves: 6
Preparation: 20 minutes
Cooking Time: 40 minutes
Ingredients
- 400g rhubarb, trimmed and sliced into 2cm pieces
- 400g bramley apple, peeled, cored and roughly chopped
- 50g caster sugar Juice of 1orangeFor the crumble175g plain flour
- 100g unsalted butter, chilled and cubed
- 50g Demerara sugar
- 50g hazelnuts, roughly chopped
- 50g flaked almonds
Method
- Pre-heat the oven to 180*c / gas 4.
- Pop the hazelnuts and almonds onto a baking tray and cook in the oven until golden, remove and cool. In an ovenproof ceramic dish roughly 20cm x 20 cm place the rhubarb, apple, caster sugar and orange juice and mix together.
- For the crumble put the flour, demerara sugar and chilled butter into a large mixing bowl and with your finger tips work the butter into the flour until you have a rough crumb like texture, then stir in the toasted hazelnuts and almonds. Spoon half of the crumble mixture over the rhubarb pressing gently.
- Sprinkle the rest of the crumble loosely over and bake for about 45 minutes until the top is golden brown and serve with Co-operative fresh custard.
This recipe contains one or more red traffic lights it is fine to eat occasionally or as a treat.
