This apple and rhubarb crumble is one of those desserts that looks like you’ve made a big effort when in reality it’s incredibly low-stress. It’s become a bit of a go-to in my kitchen especially when I want something comforting, easy, and guaranteed to go down well.
This season, my rhubarb dealers (AKA friends and neighbours) have been very generous, so I’ve been making this simple, delicious crumble on repeat. It’s especially good for entertaining because you can prep the filling ahead of time, then just top with shortbread crumble and bake before serving.
You’ll notice that I haven’t added Thermomix instructions for this recipe and that’s because it’s that easy, you don’t need any fancy equipment, just a rolling pin, bowl and a spoon!
I’ve been making this for friends and neighbours and it’s it’s gone down a treat. I love the idea of serving it in ramekins because you know I’m an only child and how I feel about sharing, LOL, but if you’re feeling more generous than me, you can absolutely make one big crumble to share.
So tell me, what’s your favourite crumble filling? Would you go for individual ramekins or one big sharing dish?
Ingredients
400g rhubarb, cut into 3cm pieces
2-3 large apples, peeled and chopped into 2 cm chunks
90g caster sugar
1 teaspoon vanilla essence
30g unsalted butter, melted
8 shortbread fingers (approx 160g)
Ice cream or custard to serve
How to
- Preheat oven to 180C.
- Put the chopped rhubarb and apple into an ovenproof dish. Sprinkle over the sugar, add the vanilla and toss everything together. Bake for 15 minutes, until the fruit has just started to soften.
- Meanwhile, make the crumble topping. Put the shortbread fingers into a ziplock bag and bash them with a rolling pin until crushed, leaving a few chunky pieces for extra crunch.
- Transfer the crushed shortbread to a bowl, add the melted butter and stir until evenly coated.
- Divide the fruit mixture between 4 ramekins, sprinkle over the shortbread crumble and bake for 10-15 minutes until golden and crisp.
- Remove from the oven and allow to stand for 5-10 minutes before serving with ice cream or custard.
Tip: If your rhubarb is particularly thick or very tart, it may need an extra 5 minutes in the oven before adding the topping.
