What could be better than apple and rhubarb pie or apple and rhubarb crumble?
An apple and rhubarb crumble pie of course!
The only thing that could make this dessert better is by using your home grown produce to make it. I may not have harvested any apples this season but when I do, I like to freeze some for any time of year. I’ve used my frozen apple pieces in this recipe. Check out our ‘How to Freeze Fruit’ post here.
I’ve adapted several different recipes to make this pared-back one that we like to eat in any season. I love simplicity in cooking, and this one requires no special skills, equipment or ingredients. If you want to, you could certainly make your own pastry, but I’ve used store-bought puff pastry as I had in the freezer.
Apple and Rhubarb Crumble Pie
Lightly grease or line a pie dish with baking paper. Gently press the pastry into the dish, trim to fit and place in the fridge.
Next, place the apple and rhubarb pieces into a saucepan. Rhubarb has a slight tartness to it and depending on the apples you use, you may need to sweeten the filling. I’ve used my own frozen apple pieces and rhubarb which I’ve pulled straight from the freezer and put in the pot, along with a tablespoon of sugar. Add as much or as little sugar as you like to your own taste. Note, if you’re using fresh apples, peel and dice first then add a splash of water to the pot.
Bring it to a slow boil then reduce the heat and simmer until it reaches a consistency you like. Remove from the heat and cool slightly.
While the filling is cooking, make a start on the topping. This topping is really easy, I love it.
Mix together the brown sugar, caster sugar, plain flour and cinnamon. Rub in the butter until it resembles breadcrumbs, and that is it. Told you it was easy. Tasty too.
This crumble recipe also freezer’s really well, the recipe is enough for 2 large family pies. To freeze the crumble mix place it in a freezer bag remember to realise the air and tie it tight, then place in zip lock bag before freezer.
The best thing about this recipe is that it unfreezes really well, honestly it’s like you had made it fresh in that moment. This recipe has been along time in the making and has taken me years to get right, but it is so delicious your want to make it all the time.
Remove the pie crust from the fridge, add the filling (it doesn’t really matter if it’s slightly warm) and sprinkle over the topping. At this point you can set it aside until you’re ready to cook and it will sit nicely on the kitchen bench until needed. Or else you can wrap it and keep it in the fridge ready for tomorrow’s dessert.
Bake in oven at 180°C for 20-25 minutes or until golden on top – remember the filling is already cooked so you just need to cook the pastry and brown the topping.
Serve with cream or your favourite ice cream. This pie can also be eaten cold and freezes well too. Just make sure your pie dish is freezer safe, and thaw before cooking. Perfect for a delicious dessert on a busy mid-week night.
Apple and Rhubarb Crumble
- 1 1/2 Cups Plain Flour
- 3/4 Cup Brown Sugar
- 1/3 Cup Caster Sugar
- 1/2 tsp Cinnamon
- Pinch Salt
- 100 g Butter Soften
- 4-5 Apples Peeled and Sliced
- Large bunch Rhubarb Cut into chucks
- 2 tsp sugar depending on your taste
- 1 pastry sheet
- Place all Dry ingredients into a bowl
- Rub in Butter until the mix forms and looks like bread crumbs
- Spread over the top of your pie
- Place apples and rhubarb into a pot over meduim heat.
- sprinkle over sugar (use as little or more to your own taste)
- While the mix is cooking, roll out your pastry to fit your pie dish
- Place the pie case int he fridge until ready to use
- cook the apples and rhubarb until it reduces down, now this will depend on how you want it. I like little chunks in my.
- Once cooked, no need to cool, place filling into pie case and top with crumble
- Place in a 180 degree oven for around 20 - 25 minutes
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