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Rhubarb & Apple Crumble with a dash of Maple Whipped Cream on the side?

My kids have been begging me to post (hence make) this sweet fruity, summery dessert, since we launched the blog way back at the dawn of history c.June 2015.  So on the cusp of 2000 views, I’ve decided to relent and share this easy to make family favorite for all our readers to try – I promise  you will not be disappointed, unless you are on a diet!

Ingredients for 4

Ingredients, ingredients, ingredients

Ingredients, ingredients, ingredients

Crumble top:   8 oz  / 230 g plain flour, 4 oz / 115 g butter, 3 oz / 85 g sugar and a pinch of salt.

Fruity base:  8 oz / 230 g of Rhubarb and 8 oz / 230 g Apples (I used Granny Smith but Cortland – in the US – and Bramley cooking apples in the UK work too) and 3 tablespoons of sugar.

Maple Cream:  8 fl oz / 230 ml of heavy cream (double cream in the UK) and around 1 tbsp of Maple Syrup

Method

This could not be simpler!

The perfect crumble texture & fruit with their sugar coat

The perfect crumble texture & fruit with its sugar coat

  • Chop up your rhubarb and apple into 1 inch pieces, pour into the base of a oven fruit dish, or cake baking tin, to form an even layer then dust with the sugar (3 tbsp NOT the 3 oz!)
  • Chuck the flour, butter, remaining sugar and salt into your food process and whiz until the mix resembles breadcrumbs
  • Pour the crumbs over the fruit, shake to cover the fruit and form an even layer
  • Then pop your dish into the oven at 400 f / 200 c and bake for 30 minutes
  • Meanwhile, whip your cream, till it stiffens, then pour in the Maple Syrup and whip again

Serve the Crumble warm from the oven, with a scoop of the Maple Cream on the side, drizzling a little more of the Syrup over the cream.  It’s one awesome dessert, I kid you not! Buttery flaky crumbs, complimenting sweetened, soft rhubarb and apple perfect with a dollop of syrupy cream…..

More please!!

Filed under: Baking, Desserts

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

2 Comments

  1. Helen Minn

    Sounds amazing and, even better, very easy. I will definitely try it out on the family and will let you know the verdict. As the saying goes “the proof of the pudding is in the eating”!!

    Liked by 1 person

    • simsalb

      Helen, thanks for your interest and comment. It’s really simple to make. I promise your family will love it. You can try the crumble with vanilla ice cream too and I often use peaches or apricots with the same basic recipe as an alternative to the Rhubarb and Apple.

      Like

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