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Rhubarb and Apple Crumble with Toasted Nuts
Rhubarb and Apple Crumble with Toasted Nuts is a traditional British recipe for a classic dessert crumble of rhubarb and apple with a classic crumble topping incorporating chopped hazelnuts and flaked almonds. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Apple Crumble with Toasted Nuts.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesBaking RecipesBritish Recipes
Rhubarb and Apple Crumble with Toasted Nuts: Classic British recipe for a crumble of crumble topping with nuts over a rhubarb and apple base.
Ingredients:
For the Filling:
400g rhubarb, trimmed and sliced into 2cm lengths (no need to peel)
400g Bramley apples, peeled, cored and coarsely chopped
50g caster sugar
juice of 1 orange
For the Crumble:
175g plain flour
50g Demerara sugar
100g unsalted butter, well chilled and cubed
50g hazelnuts, toasted and roughly chopped
50g flaked almonds, toasted
Method:
For the filling: combine the rhubarb, apples, caster sugar and orange juice in an oven-proof dish and stir to combine.
For the crumble topping: combine the flour, Demerara sugar and butter in a mixing bowl and, using your fingertips, work the butter into the flour until your have a rough crumb-like mixture. Stir in the toasted nuts then spoon half this mixture over the rhubarb and apples. Press down gently to compact this mixture slightly then loosely spoon over the remaining crumble topping then transfer to an oven pre-heated to 180°C (gas mark 4) and bake for about 45 minutes, or until the top is golden brown.
Serve hot, accompanied by custard.
