Apple, Blackberry and Rhubarb Crumble
3 large (about 600g) Granny Smith apples, peeled, cored and cut into thin wedges
2 teaspoons lemon juice
1½ teaspoons natural vanilla essence or extract
300g trimmed rhubarb, cut into 2.5cm lengths
250g frozen blackberries
75g (⅓ cup) caster sugar
75g (⅓ cup, firmly packed) brown sugar
75g (¾ cup) rolled oats
100g (⅔ cup) plain flour
65g (⅓ cup, firmly packed) brown sugar
1 teaspoon ground cinnamon
100g chilled unsalted butter, diced
75g (¾ cup) flaked almonds
There’s nothing better in winter than a soul-warming pudding for dessert. This delicious crumble pairs in season apples and rhubarb with frozen blackberries – a memorable match. This is one dessert you will come back to time and time again. (Leftovers are pretty good for breakfast when topped with natural yoghurt!)
Recipe from Anneka Manning of BakeClub
Preheat the oven to 180°C.
Put the apple wedges in a large bowl, sprinkle with the lemon juice and vanilla and toss to coat the apple. Add the rhubarb, blackberries and both the sugars and toss to combine evenly. Transfer to a 2-litre oven proof dish.
To make the crumble topping, combine the rolled oats, flour, sugar and cinnamon in a medium bowl. Add the butter and use your fingertips to rub in until well combined. Stir through the flaked almonds. Sprinkle evenly over the apple mixture.
Place the dish on an oven tray lined with non-stick baking paper and bake in preheated oven for 50-60 minutes or until the fruit is tender when tested with a skewer and the topping is golden and crisp.
Serve warm with vanilla ice cream.
Baker’s Tip: This crumble can be cooked in eight 250ml (1 cup) ovenproof dishes or ramekins. Bake at the same temperature for 35 minutes.