Nutmeg-scented apple and rhubarb crumble
On a cold winter’s day, nothing is more calming and invigorating than a steaming plate of food. It will, quite literally, warm you from the inside out.
- ½ bunch rhubarb, sliced very finely
- 250g caster sugar
- 4 Granny Smith apples, peeled and diced
- 1 vanilla bean, scraped
- 1 cup plain flour
- ½ cup raw sugar
- ¼ cup instant oats
- ¼ cup desiccated coconut
- 1 tsp ground nutmeg
- 60g unsalted butter
- double cream, to serve
1 Preheat oven to 180°C. Combine the rhubarb and sugar in a saucepan and set over a medium heat for 5 minutes, until softened. Stir in the apple and vanilla, then transfer to a casserole dish.
2 Mix the flour, raw sugar, oats, coconut, nutmeg and butter in a food processor, then pulse until a coarse crumb forms. Sprinkle over the apple mixture, then bake for 35 minutes, until golden. Serve with double cream and fresh berries.