Warm up and keep cosy this evening with this simple and delicious apple and rhubarb pie recipe. This is so simple you can whip it up and let it cook while you eat dinner. You can make this as one big crumble, or spread it across six smaller ramekins for individual portions.
For those who are not a fan of rhubarb – just swap it out for pears, strawberries or blueberries.
- 1 bunch of rhubarb (approx. 7 stalks), trimmed and cut into 2cm pieces
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 2 tablespoons caster sugar
- 1 teaspoon citrus rind, finely grated
- 2 tablespoons citrus juice
- 1 cup self-raising flour
- 2/3 cup brown sugar
- 80g butter, chilled and chopped
- Thickened cream or ice cream to serve
Preheat your oven to 180C/160C fan-forced, and grease a 1.5-litre ovenproof dish.
Combine the chopped rhubarb (or berries), apple, sugar, citrus rind and juice in the prepared oven dish. Cover and bake for 30 minutes, stirring once, or until fruit is tender.
Remove from oven.
While fruit is cooking, combine the self-raising flour and brown sugar in a large bowl and add the butter. Rub the butter into the flour mixture using fingers until mixture resembles coarse breadcrumbs. Sprinkle over fruit mixture.
Bake, uncovered, for 25 to 30 minutes or until crumble is golden brown. Serve with cream or ice cream.