Recettes

(Recipe) Rhubarb-Apple Crumble

16
Mai

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

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.
Prep the oven
- Pre-heat the oven to 175 °C (fan) / 350 °F.
- Lightly butter a medium baking dish (or four individual ramekins).
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.
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.
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.
Serve
- Enjoy warm, topped with a dollop of lightly whipped cream or thick Greek yogurt (hangop).