Apple and rhubarb crumble

Danny Millar

Danny Millar

30th March 2015

Apple and rhubarb crumble

Apple and rhubarb crumble
Serves 4


  • 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


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