It’s a day late but here’s this week’s recipe – a super comforting apple and rhubarb crumble! Yuuuum. Rhubarb is one of my faves – and I don’t mind what kind of apple is used despite green ones being the norm. Also, while crumble is usually made with flour, I prefer mine made from a bunch of cereals doused in brown sugary butter and baked until crunchy. It’s good stuff on a cold night. 😍😍😍 please enjoy!
6 stalks rhubarb, trimmed and diced
5 apples, peeled and chopped roughly
1/2 cup water
1.5 cups brown sugar, firmly packed
2 tsp ground cinnamon
175g vegan butter, margarine, or coconut oil
1 cup rolled oats
1 cup corn flakes or similar
1/2 cup bran
1 cup brown sugar
1 tsp ground cinnamon
To make the fruit mixture, combine all ingredients in a saucepan and bring to the boil. Reduce heat to medium-low and simmer covered, stirring occasionally, for 20 minutes or until apples are tender and rhubarb has fallen apart and dyed everything red.
Preheat oven to 160*C.
To make the crumble, melt butter in a saucepan and add all other ingredients. Stir well to combine.
Spread fruit in the bottom of a deep baking dish or amongst 6 1-cup capacity ramekins. Top evenly with crumble. Bake for 30 minutes or until golden brown and nicely crispy on top, then serve hot with some coconut milk ice cream 🙌🙌
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