- For the apple filling:
- 3 large Bramley apples
- 30g butter
- 150g caster sugar
- Juice of ½ lemon
- For the rhubarb filling:
- 1 stick rhubarb
- 50g sugar
- 1 orange – juice and zest
- For the topping:
- 50g unsalted butter, diced
- 110g plain flour
- 55g caster sugar
- 30g brown sugar
- Zest of ½ lemon
- 50g chopped roasted hazelnuts
Apple and rhubarb crumble
Ingredients
Method
Preheat oven to 180C.
Cut rhubarb into 2cm pieces.
Place in tray and add sugar and orange zest and juice.
Put in oven and cook until soft (approx 8 mins)
Peel, core and cut apples into 5cm size slices and sauté in butter.
Add sugar. Continue stirring until apples are just cooked.
Add rhubarb mix and the lemon juice to the apples and stir very gently.
Lightly rub the butter into the flour, sugar and lemon zest until crumbly.
Add the hazelnuts.
Spoon apples and rhubarb into a shallow oval dish.
Sprinkle crumble mixture over top until fruit is just covered.
Place in oven for 20 minutes or until light golden brown
Serve
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
