RHUBARB & APPLE CRUMBLE RECIPE | BBC GOOD FOOD
Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer
Provided by Esther Clark
Categories Dessert, Treat
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
- Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
Nutrition Facts : Calories 414 calories, FatContent 14 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium
RHUBARB APPLE PIE RECIPE - FOOD.COM
I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- For the filling:.
- In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
- Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
- In the meantime, prepare a pastry shell for a double crust pie.
- To assemble the crust:.
- On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
- Trim to 1/2 inch beyond the edge of the plate.
- Put the prepared filling into the pie shell.
- Roll the remaining pie dough out and form it into a 12 inch circle.
- Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
- Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
- To prevent the edges of the crust from burning cover with tin foil.
- You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
- Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
- Cool on a wire rack.
- Bon Appetit!
Nutrition Facts : Calories 451.1, FatContent 17.2, SaturatedFatContent 4.8, CholesterolContent 3.8, SodiumContent 256.8, CarbohydrateContent 72, FiberContent 2.4, SugarContent 44, ProteinContent 4
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