Recipe: Maggie Beer's Apple and Rhubarb Crumble

Recipe: Maggie Beer’s Apple and Rhubarb Crumble

We love a good crumble, especially one as delicious as this by Maggie Beer from the Maggie Bear Verjuice Cookbook. Autumn is the perfect season to harvest some of that lovely rhubarb you’ve been growing in your garden and pair it with crisp Granny Smith apples and golden, buttery oats. The perfect dessert, or, if you’re feeling extra indulgent, enjoy it for breakfast with a little Greek yoghurt in place of the cream. Heaven.

WHAT YOU’LL NEED

Base:
¼ cup soft brown sugar
¼ cup verjuice
50g unsalted butter, melted (plus 20g extra, chopped)
6 Granny Smith apples, peeled, cored and cut into thin slices
20 sticks rhubarb, washed, trimmed and cut into 3cm lengths

Crumble topping:
1 cup plain flour
½ cup soft brown sugar
1 cup rolled oats
1 tsp ground cinnamon
1 tsp ground ginger
60g unsalted butter, chopped

HOW TO

Preheat a fan-forced oven to 180°C (or 200°C if you have a conventional oven).
Make the crumble mixture by combining the dry ingredients. Add the flour, sugar, oats and spices in a bowl. Rub the butter into the mixture with your fingers until it resembles breadcrumbs.
Next, make the rhubarb and apple base. Mix the verjuice, sugar and melted butter together in a bowl.
Add your apple slices to the bowl and toss.
Transfer the apple mixture to a 2 litre baking dish then sprinkle the rhubarb pieces over the mixture.
Bake for 20 minutes.
Remove from the oven and add your crumble mixture on top, spreading evenly across. Scatter the extra chopped butter across the crumble.
Bake for another 30-35 minutes or until the top is golden brown.

Serve this delicious treat with cream or ice cream (or both!). Invite loved ones over for a beautiful Sunday roast and finish with this simple and delicious creation, or enjoy it ‘just because’ any day you like.

Find the original recipe online here.

Image courtesy of www.penguin.com.au