Rhubarb Apple Crumble (Vegan)
Rhubarb apple crumble - this delicious, hearty crumble is easy to make and so satisfying. Tangy stewed rhubarb and apples are topped with a buttery, oaty hazelnut crumble.
Servings 6 people
Ingredients
Fruit:
- 500 g (18 oz) rhubarb
- 500 g (18 oz) apples (4 large)
- 80 g (6 ½ Tablespoons) caster or granulated sugar
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Topping:
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- ½ teaspoon cinnammon
- 150 g (⅔ cup) vegan block butter cold and diced
- 80 g (6 ½ Tablespoons) light brown soft sugar
- 60 g (⅔ cup) porridge oats (rolled oats)
- 60 g (6 Tablespoons) chopped roasted hazelnuts optional
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Chop the rhubarb into chunks and peel, core and slice the apples. Place them in a pan along with the sugar, lemon juice and vanilla.
- Cook over a low heat for a couple of minutes until the fruit is just starting to soften then remove from the heat and tip into an approx 20 x 24 cm baking dish or a deep 23 cm/9 in pie dish.
- Mix the flour and cinnamon together in a bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles breadcrumbs and no large lumps of butter remain.
- Stir in the sugar, oats and chopped hazelnuts.
- Scatter the crumble topping over the fruit and press it down very slightly.
- Bake for about 25 minutes until golden and bubbling.
Notes
See post above for tips, details and step-by-step photos.