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
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.