Rhubarb and Apple Crumble with Hazelnut Crust
Serves 6
Write a review
Cook Time
45 min
Cook Time
45 min
  1. 4 Cox or Braeburn apples
  2. 200g rhubarb
  3. 80g caster sugar
  4. 3 tbsp plain flour
For the crust
  1. 75g unsalted butter, cubed
  2. 150g plain flour
  3. 60g soft light brown sugar
  4. 50g hazelnuts, roasted and chopped
  5. A large pinch of salt
  1. Preheat the oven to 180C/350F/gas mark 4 and have to hand a deep 2025cm ovenproof dish or casserole.
  2. Peel and core the apples and cut into segments no thicker than 1cm or so. Cut the rhubarb into 5cm lengths. Place the apple and rhubarb in a large bowl and toss with the sugar and flour until the fruit is well coated. Transfer the filling to the oven dish.
  3. For the crumble topping, rub the butter chunks into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, hazelnuts and salt, then spoon the crumble over the fruit in a thick layer.
  4. Bake for 35-45 minutes, until the fruit is tender, the filling is bubbling through the crust and the crumble is crisp and golden.
Adapted from The Guardian
Adapted from The Guardian
Apple Crumble Day https://applecrumble.me/