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Apple, Rhubarb & Raspberry Crumble

Apple, Rhubarb & Raspberry Crumble

Apple, Rhubarb & Raspberry Crumble

Apple, Rhubarb and Raspberry Crumble. Celebrate the delicious in-season flavours of apple, rhubarb and raspberry in this warming crumble, perfect for a cool autumn evening. 

Apple, Rhubarb & Raspberry Crumble

Makes 6


4 Granny Smith apples, peeled, cored and thickly sliced

½ cup caster sugar

1 cinnamon stick

1 bunch rhubarb, trimmed, cut into 3cm pieces

125g fresh or frozen raspberries

¾ cup crumbled amaretto biscuits

½ cup plain flour

1/3 cup natural almonds, roughly chopped

½ cup brown sugar

¼ tsp ground cinnamon

125g butter, cubed and chilled



1 Preheat oven to 180C. Lightly grease a 5-cup-capacity ovenproof baking dish (or 4 dishes with ¼ cup capacity each).

2 Put apple, caster sugar, cinnamon stick and ¼ cup water in a large saucepan over medium heat. Bring to the boil, reduce heat and simmer for 10 minutes. Drain apple. Discard cinnamon stick. Transfer to a large bowl to cool. Combine rhubarb and raspberries with cooled apple. Spoon into baking dish.

3 Put biscuit, flour, almonds, brown sugar and cinnamon in a large bowl. Using fingertips, rub butter into mixture. Sprinkle crumble mixture over fruit. Bake for 20–25 minutes or until crumble is golden.

4 Serve with cream or ice-cream.

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