Rhubarb Apple Crumble

Rhubarb Crumble
Rhubarb Crumble

Rhubarb Apple Crumble

This crumble is rustic, crunchy, deeply comforting, and not too sweet. It is something to make over and over again, until rhubarb season lasts. Something to make in the moment, to twist, rearrange, enjoy all over spring and summer, changing fruits, changing topping. Something to serve with yogurt, ice-cream, crème fraiche or whatever you like. In the end, it is simply a good old crumble -my crumble. Make it, make it yours.

Rhubarb Apple Crumble

 
This is a very versatile recipe. You can twist the flour/nut mix to your taste and/or make your own oat flour just grinding rolled oats in a food processor. Feel free to increase or lower the sugar to your liking, too – this makes for a sweet but not sugary result. 
serves 6-10
For the topping:
65g/ 1/2 cup whole wheat flour
35 g/ 1/4 cup oat flour
45 g/ 1/2 cup rolled oats
1/4 cup pistachios, toasted and roughly chopped
1/4 tsp sea salt
60 g/ 1/3 cup natural light brown cane sugar
65 g/ 1/4 cup cold unsalted butter, cubed into 1/4-inch pieces
 For the filling:
1 tbsp oat flour
75 g/ 1/2 cup light brown sugar
about 2 small granny smith apples, cored and cubed into 3/4-inch pieces
about 4 stems of rhubarb (350 grams, about 12 oz), cut into 3/4-inch pieces
zest and juice of one unwaxed organic lemon


Preheat the oven to 375F / 190C. In a medium bowl, combine the flours, pistachios, oats, sugar, salt. Stir in the butter and use your fingers to incorporate it into the flour mixture. The final result should be crumbly and lightly sticky. Set aside (you can also refrigerate it for 10 minutes).

In the meantime, make the filling. In a large bowl, whisk together the oat flour and sugar. Add the apple and rhubarb, and toss until evenly coated. Pour lemon juice, add lemon zest and toss once again. Transfer the filling into a pie dish or baking pan, then sprinkle the topping mixture all over the fruit.


Bake for about 40 minutes, or until the topping is crispy and golden and the filling is bubbly. Cool for about 15-20 minutes before serving. Serve on its own or with greek yogurt, crème fraiche or a scoop of vanilla ice-cream.

10 Comments

  1. Eleonora May 27, 2012

    Buono! Mi ricorda la Francia! Bellissimo blog, complimenti..e foto favolose! Se capiti, il mio è pain-epices-pepins.blogspot.com, mi farebbe piacere!
    Ciao e a presto..
    Eleonora

    Reply
    • Valeria May 29, 2012

      Grazie Eleonora per la visita, passerò presto da te!

      Reply
  2. Zita May 27, 2012

    Gorgeous photos, Valeria! I make rhubarb apple crumble too! Love it so much! I also baked a rhubarb apple bread last year (http://bit.ly/oICkdr). It's yum, moist and perfect for breakfast with a cup of tea!

    Reply
    • Valeria May 29, 2012

      I love your bread! On the must-make list for sure!

      Reply
  3. Claudia May 27, 2012

    Ma che belle queste foto…davvero impressionanti! E che buono dev'essere questo crumble! Non ho mai assaggiato il rabarbaro ma mi tenta da non so quanto! 🙂

    Reply
    • Valeria May 29, 2012

      Ma grazie! Il rabarbaro ha quel saporino un po' acidulo che conquista proprio, l'ho scoperto anch'io di recente ed è stato amore al primo morso!

      Reply
  4. UnaZebrApois May 27, 2012

    meraviglioso!Bello da vedersi e chissà quanto buono da gustare cucchiaio dopo cucchiaio!
    Il rabarbaro non l'ho mai assaggiato…lo cerco da una vita…ora l'urgenza di comprarlo aumenta ^.^

    Reply
    • Valeria May 29, 2012

      Eh, io l'ho cercato tanto in Italia e mai trovato, ora qui ce n'è a volontà! Posto che vai… 🙂

      Reply
  5. Reb May 28, 2012

    Quelle stringhe di rabarbaro curve, come fossero caramelle.
    Ma prima o poi ce lo facciamo insieme, e lo mangiamo dalla ciotola a cucchiaiate, con the e chiacchiere. Oh sì sì.

    Reply
    • Valeria May 29, 2012

      dalla ciotola, dalla ciotola, siiii!!

      Reply

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