Rhubarb And Apple Flapjack Crumble Recipes

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RHUBARB AND APPLE FLAPJACK CRUMBLE



Rhubarb and apple flapjack crumble image

You thought a classic fruit crumble couldn't be any more comforting? Donal Skehan takes it up a level by combining cooked rhubarb and apple with an oaty flapjack topping.

Provided by Donal Skehan

Time 55m

Yield Serves 8

Number Of Ingredients 11

500g rhubarb
500g cooking apples
1 tbsp lemon juice
3-5 tbsp soft light brown sugar, depending on how sweet you like it
15g butter
Vanilla ice cream or single cream to serve
For the crumble topping
200g cold butter, cut into small pieces
150g plain flour
150g jumbo oat flakes
175g soft light brown sugar

Steps:

  • Preheat the oven to 190°C/fan170°C/gas 5. First, make the topping. Using your fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix. Set this aside.
  • Chop the rhubarb into 3cm lengths and put in a large bowl. Peel, core and chop the apples into 3cm chunks, then add these to the rhubarb. Quickly mix through the lemon juice and the sugar.
  • Put a saucepan over a medium heat and melt the 15g butter. Add the fruit to the pan and cook gently for 5 minutes, stirring occasionally.
  • Transfer the fruit to a 3 litre baking dish, then tumble the crumble mixture on top: don't pack it down. Put the dish on the middle rack of the oven and bake for 40 minutes or until the crumble is golden on top and the fruit is soft and bubbling underneath.
  • Serve warm from the oven with cold cream or generous scoops of vanilla ice cream.

Nutrition Facts : Calories 465kcals, Fat 24.1g (14g saturated), Protein 5g, Carbohydrate 62.3g (32.8g sugars), Fiber 5g

APPLE RHUBARB CRUMBLE



Apple Rhubarb Crumble image

Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed

Steps:

  • In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.

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