Home Garden & Home Recipes Orange Infused Apple & Rhubarb Crumble Recipe

Orange Infused Apple & Rhubarb Crumble Recipe

Recipes

Serves: 6

Time: c. 1 hour 15 mins (preparation + baking)

Apple and rhubarb crumble is a delicious, quintessentially British dessert where the tartness of the apple is perfectly complemented by the sweet crumble. Our orange-infused version, created by our Hillier Development Chef, has an extra citrusy tang that makes it perfect as a light dessert.

Ingredients

For the filling

500g Bramley apples – peeled, cored and sliced
500g rhubarb – washed, topped & tailed and cut into 3cm pieces
2 oranges – juice and zest
150g light brown sugar

For the crumble

180g plain flour
100g unsalted butter
75g caster sugar, plus extra for sprinkling on top
50g peeled hazelnuts –roughly chopped

Method

1. Set the oven to 180c/160c fan

2. Gently cook the apples with the orange juice in a saucepan, until they begin to soften (about 5 minutes) Remove from the heat.

3. Stir in the rhubarb, sugar and orange zest and place in a baking dish.

4. Make the crumble by rubbing together the flour, butter and sugar to form a fine ‘crumb’ texture. Do not overwork the mixture. Stir in the hazelnuts.

5. Pour the crumble over the fruit mixture to evenly cover. Do not be tempted to flatten it – you want a light, airy crumble topping.

6. Sprinkle over a little extra sugar. Bake in the oven until the crumble is golden and bubbling (about 40 minutes).

7. Allow to rest for 5 minutes before serving with custard or thick cream.