Apple and Rhubarb Crumble

Apple and Rhubarb Crumble

When we moved into our new house we were lucky enough to inherit a fruit and vegetable patch from the previous owners, including a rhubarb plant. There are lots of great things that can be made with Rhubarb but my favourite is still good old traditional crumble.

Filling
4 cups of rhubarb, chopped into 1-2cm pieces
4 bramley apples
1/2 cup caster sugar
1/3 cup water

Crumble
1 1/3 cup flour
1 tsp baking powder
1/3 cup rolled oats
2/3 cup brown sugar
handful of almonds and hazelnuts, blitzed in a food processor until they are the size of small gravel
1 tsp cinnamon
pinch of allspice
about 1/2 cup of soy butter (I use Pure spread), more if needed

1) Preheat the oven to 180c
2) Lay the rhubarb and apple out in a good sized ceramic baking dish. I used 9” x 11”
3) Cover with the caster sugar and water
4) Bake in the oven, uncovered, for 15 minutes
5) While the filling starts to cook, make the crumble. Add all of the dry ingredients and stir
6) Add a few chunks of the soy butter, then use your hands to combine the ingredients. You want to achieve a good crumbly texture that resembles large breadcrumbs. Add more soy butter if needed
7) Remove the filling from the oven. Cover evenly with the crumble mixture
8) Bake in a 180c oven for another 30 minutes. Check at this point. You want to see a nice toasted colour on the crumble so if it still looks a little light, but back in the oven for another 10 – 15 minutes
9) Serve with dairy free ice-cream or custard