(Recipe) Rhubarb-Apple Crumble

recipe tomato sushi

A cosy, sweet-tart dessert that celebrates the first stalks of rhubarb and the crunch of fresh apples. The fragrant crumble topping—made with oats, almond meal and a drizzle of maple syrup—turns golden in the oven while the fruit bubbles underneath. Serve it warm for an effortless spring or summer treat.

(Recipe) Rhubarb-Apple Crumble

Ingredients

 (4–6 portions)

  • 6 medium apples, peeled and diced (1–2 cm cubes)

  • 500 g rhubarb, trimmed and cut into 2 cm pieces

  • 1 small handful walnuts, roughly chopped

  • 200 g almond meal (ground almonds)

  • 200 g rolled oats

  • 8 Tbsp maple syrup, divided

  • 100 g unsalted butter, melted (plus a little for greasing)

  • Pinch of ground cinnamon

  • Pinch of sea salt

  • 6 Tbsp water

Instructions

  1. Stew the rhubarb

    • Place the rhubarb and water in a small saucepan.

    • Simmer on low heat for 10–15 minutes, stirring occasionally, until the rhubarb softens into a thick compote. Remove from the heat.

  2. Prep the oven

    • Pre-heat the oven to 175 °C (fan) / 350 °F.

    • Lightly butter a medium baking dish (or four individual ramekins).

  3. Combine the fruit

    • In a bowl, fold the diced apples into the warm rhubarb compote.

    • Drizzle with 4 Tbsp maple syrup and add the chopped walnuts. Stir to coat, then spread the mixture evenly in the prepared dish.

  4. Make the crumble topping

    • In a clean bowl, mix the almond meal, oats, melted butter, the remaining 4 Tbsp maple syrup, cinnamon and salt until you have a moist, crumbly mixture.

  5. Assemble & bake

    • Spoon the crumble topping over the fruit, covering it completely.

    • Bake for 20–25 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.

  6. Serve

    • Enjoy warm, topped with a dollop of lightly whipped cream or thick Greek yogurt (hangop).

Recipe adapted from Hofweb.

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