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Rhubarb and Apple Crumble

Total Time 1hr 5 mins
Serves 6 people
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  • Rhubarb and Apple Crumble
  • Rhubarb and Apple Crumble
Prep Time
20 mins
Cook Time
45 mins
Total Time
1hr 5 mins

Cooking your crumble in a wood-fired oven cannot get any better! Beautiful Yorkshire rhubarb and Braeburn apples slowly cooked in butter and crème de cassis over hot embers and then baked with a crumble topping made from ground almonds, crunchy muscovado sugar and chopped hazelnuts.

Ingredients

  • 750g fresh rhubarb, chopped into chunks
  • 500g Braeburn apples, peeled and core removed, chopped into chunks
  • 2 tbsp unsalted butter
  • 150g caster sugar
  • 1 tsp, ground cinnamon
  • 75ml creme de cassis
  • For the crumble topping:
  • 125g plain flour
  • 50g ground almonds
  • 125g chilled unsalted butter, cut into cubes
  • 35g light brown muscovado sugar, plus extra to sprinkle
  • 35g caster sugar
  • 50g chopped roasted hazelnuts

Method

  1. Pre-heat your wood-fired oven to 200°C.
  2. In a large bowl combine the flour, ground almonds and butter, and rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugars and stir through. Place in the freezer for 10 minutes, or if making ahead, in the fridge until you are ready to bake.
  3. In a shallow baking dish, place your prepared fruit, butter, sugar, crème de cassis and cinnamon. Spread some hot embers on the base of your oven and place your baking dish over them, cook until the fruit is soft but holds its shape, about 15 minutes. You will need to keep on stirring the mix.
  4. Arrange the crumble over the top of the rhubarb and apple compote but don't press it down. Sprinkle with the chopped hazelnuts and some more muscovado sugar. Bake for about 30 minutes, until golden and bubbling, and serve slightly cooled with thick vanilla custard.

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