Crumble
Rhubarb Filling
- 10 sticks of rhubarb
- 4 tbsp water
- 8 tbsp caster sugar
- 1 tsp powdered ginger
- Cut the rhubarb into chunks, sprinkle with water and cook in saucepan till soft
- Once cooked, sprinkle over the ginger and mix well.
Apple Filling
- 3 large Bramley apples
- 30g/1¼oz butter
- 160g/6oz fresh blackberries (Used twice as much)
- Spoon sugar
- Peel, core and cut apples into six pieces. Cut each piece into 5mm/¼in thick slices.
- Heat butter in saucepan. Add apples and gently sauté.
- Add sugar and cinnamon. Continue stirring until apples are just cooked.
- Add blackberries to apples and stir very gently.
Covering
- 110g/4oz butter, softened
- 110g/4oz demerara_sugar
- 180-200g/6.5oz flour
- Preheat the oven to 180C/350F/Gas 4.
- Fill an ovenproof dish about 4cm/1½in deep with the filling.
- Rub the butter into the flour and sugar to make the crumble topping.
- Remove and allow to cool slightly before serving with double cream. (Or custard if we have any powder)
- Cook for 15 to 20 mins