This Rhubarb & Apple Crumble Recipe is perfect for late summer when you have windfall apples to use up and rhubarb flopping over the vegie garden where you are wanting to plant your winter vegetables. Using cardamom in the crumble adds an extra layer of flavour.
Fill a deep oven-proof dish half to two thirds full with fruit. I used 2 large stems of rhubarb, cut into 1-2cm pieces, and 4 windfall apples, peeled, cored and roughly chopped.
I don’t add any sugar to the fruit because I like the tartness contrasting with the sweetness in the crumble, but add some if you prefer it sweeter.
1/2 cup Flour
1/2 cup Rolled Oats
1/4 cup Brown Sugar
1 tsp ground Cinnamon
1 tsp ground Cardamom
75g Butter, melted
In a bowl, mix together all the dry crumble ingredients and stir in the melted butter until well combined. Spoon over the top of the fruit. Cook at 180C for 30 mins or until crisp and golden.
Serve with your choice of yoghurt, custard, cream or icecream.
* this is a good amount of crumble for the 20cm dish I used but the quantities can be easily adjusted. For this and other combination ideas see my earlier post on Fruit Crumble.