Crumble is a true staple of British desserts during the colder months, served with lashings of custard or a big dollop of ice cream, it transports many of us back to childhood - myself included!
Rhubarb and apple is a classic flavour combo, perfectly combining tangy with sweet, and the ginger in the crumble mixture gives a little kick too (although you can, of course, leave this out if you prefer).
The perfect warming pudding for a chilly evening, this will make your entire home smell delicious.
350g apples (Bramley or Granny Smith work well)
1 vanilla pod, split open or 1 tsp vanilla paste or extract
120g golden caster sugar
ice cream or custard, to serve
For the topping
200g plain flour
1 tsp ground ginger (optional)
100g cold salted butter
70g light soft brown sugar
- Pre-heat your oven to 200C/180C fan/gas 6. While your oven warms up, prep your fruit. Chop your rhubarb into 3cm slices, then peel and cut your apples into similar sized chunks.
- Toss the rhubarb, apples, vanilla, and sugar together in an ovenproof dish and roast for 10 mins. Be sure to choose a dish that doesn't spread the fruit out thin, but leaves enough room at the top (around 1.5 inches) for the topping.
- Chop your butter into small pieces, as this will make it easier to mix into the crumble topping.
- Combine the flour and ginger, if using, together in a large bowl. Add the pieces of butter, and rub with the flour with your fingertips to create a chunky breadcrumb textured mixture, then stir through the sugar.
- Remove your fruit from the oven, and sprinkle the crumble topping onto the fruit. Return to the oven and cook for a further 30-35 mins or until the topping is lightly golden brown.
- Serve warm with ice cream or custard and enjoy!