Sunday Baking Project: Apple rhubarb with almond crumble

It's getting chilly here - we're on the descent into winter and I'm loving getting back into the comfort cooking.    The thing I love about this particular dessert is I can use those apples that I might not have had time to eat or even pick up some bruised ones for a couple of pennies at the fruit shop - crumble is forgiving.   This crumble I picked up 2 kilos of batlow galas from the clearance rack along with a bunch of local rhubarb from our local fruit and veg shop for a total of $3.    Crumble or pie practically begging to be made in my mind!

I also love that you can eat crumble hot or cold, my preference is for warm (or reheated) with some chantilly cream or custard.

How do you like your crumble?


Ingredients: (Serves 8, divide as necessary)
1 kg apples, peeled, cored, and sliced
500g rhubarb, trimmed and cut into 1cm slices
1 cup plain flour
125g cold butter
1 cup rolled oats
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp cinnamon
1/4 cup flaked almonds


Method:
Preheat oven to 180 degrees c
In a large baking dish, place all your rhubarb in and cover with aluminium foil.  Bake for 35 minutes.
Remove, allow to cool if you wish or place your crumble on directly.

To make crumble:
If you've turned your oven off, turn it back on to 180 degrees c
Place flour in a mixing bowl, add 100grams of your butter, diced and rub in with your fingertips until it becomes sand-like.

Add the oats, sugars, flaked almonds and cinnamon and stir through with a spoon.

Spoon over the baking dish with your apple/rhubarb mix and lastly cut the last 25g of your butter into tiny pieces and place on top of your crumble mixture.

Bake for 15-20 minutes until golden brown on surface.

Serve with... what do YOU like to serve your crumble with?

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