Ingredients
For the filling
- Rhubarb |600–700g|
- Bramley apples |5| peeled, cored and sliced
- Caster sugar |100g|
For the crumble
- Plain flour |300g|
- Rolled oats |100g|
- Butter |200g| diced, plant based for vegan
- Soft brown sugar |200g|
- Flakey sea salt | | generous pinch
To serve
- Custard or ice cream | | plant based alternatives available
Ingredients
For the salad
Method
Make crumble
- Preheat the oven to 160ºC
- Rub the butter into the flour with your hands until there are no large pieces remaining, this doesn’t need to be perfect
- Stir in the oats, sugar and salt and rub in a little more if needed
- Set aside
Combine filling
- Mix the rhubarb, apples and sugar in a bowl or directly in your baking dish
- Top with the crumble and pat down gently
Bake
- Bake the crumble for 45-60 minutes until lightly golden
- The fruit should be stewed with not much bite
- Enjoy hot with ice cream or custard
Method
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rhubarb-apple-crumble