Finish a meal with a fruity homely dessert of baked apples and rhubarb crumble with this recipe from Antony Worrall Thompson.
Ingredients
- 600 g1¼ lb rhubarb, cut into 2.5cm/ 1 in pieces
- Juice and grated zest of 1 orange
- 85 g3 oz blanched almonds, flaked and chopped
- 2 large Bramley apples, cored
- 175 g6 oz soft brown sugar
- 1 tsp ground cinnamon
- 1 /2 tsp grated nutmeg
- 150 g5 oz plain flour
- 85 g3 oz unsalted butter, plus extra for greasing
- 1 tsp baking powder
Method: How to make Baked apples with rhubarb crumble
Preheat the oven to 180C/ gas mark 4. Put the rhubarb, orange juice and zest, ½ of the sugar, cinnamon and nutmeg in a saucepan and bring gently to the boil. Reduce the heat and simmer for 6-7 minutes.
Cut the Bramley apples in half horizontally. Top each half with the rhubarb mixture mounding it slightly. You will probably have a little left over.
Make the crumble by sifting the flour and baking powder into a bowl, then lightly rub the butter into the mixture with your hands, until it resembles coarse breadcrumbs. Fold in the almonds and remaining sugar. Sprinkle it over the rhubarb and apple, pushing down gently to form a crumble top.
Place the apple halves on a buttered baking tray and bake in the oven for 45 minutes until the apples are soft and the crumble is golden brown.
Serve with custard or clotted cream.
