Apple and rhubarb crumble
Prep time: 25 minsTotal time: 
Apple and rhubarb crumble
‘This is the kind of recipe that I cook myself at home! It really celebrates ingredients when they’re at their best.’
Prep time: 25 minsTotal time: 
Alex Corley
Alex is the head chef at The Cock in Hitchin, a distinct gastropub with contemporary culinary smarts. He has previously worked at three-AA rosette restaurant Thompson St Albans and Gordon Ramsay’s Savoy Grill in London, is specialising, alongside his team, in contemporary British cuisine.
Alex Corley
Alex is the head chef at The Cock in Hitchin, a distinct gastropub with contemporary culinary smarts. He has previously worked at three-AA rosette restaurant Thompson St Albans and Gordon Ramsay’s Savoy Grill in London, is specialising, alongside his team, in contemporary British cuisine.
Ingredients
- 6 Pink Lady apples, peeled and cut into 2cm chunks
- 400g rhubarb, cut into 2-3cm chunks
- zest and juice of 1 orange
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 80g light brown soft sugar
- custard or clotted cream, to serve (optional)
For the crumble topping
- 125g plain flour
- 50g rolled oats
- 75g light brown soft sugar
- 100g cold unsalted butter, cubed
- 2 tbsp demerara sugar
Step by step
-
Preheat the oven to 190°C, fan 170°C, gas 5. Put the apples, rhubarb, orange zest and juice, cinnamon, ginger and the 80g of brown sugar in a large bowl. Stir to combine, then transfer to an oven dish (about 28cm x 20cm x 6cm).
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For the crumble topping, combine the flour, oats and the 75g of brown sugar in a large bowl with a pinch of salt. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Sprinkle the crumble on top of the apple and rhubarb filling, then sprinkle over the demerara sugar. Bake for 40-45 minutes until golden and bubbling. Leave to stand for a few minutes, then serve with custard or clotted cream, if liked.
