Rhubarb and Apple Crumble

<p style=”text-align: justify;”>Cooking your crumble in a wood-fired oven cannot get any better! Beautiful Yorkshire rhubarb and Braeburn apples slowly cooked in butter and crème de cassis over hot embers and then baked with a crumble topping made from ground almonds, crunchy muscovado sugar and chopped hazelnuts.</p>

Preparation time

20 mins

Cooking time

45 mins

Serves

6 people

Ingredients

750g fresh rhubarb, chopped into chunks
500g Braeburn apples, peeled and core removed, chopped into chunks
2 tbsp unsalted butter
150g caster sugar
1 tsp, ground cinnamon
75ml creme de cassis
For the crumble topping:
125g plain flour
50g ground almonds
125g chilled unsalted butter, cut into cubes
35g light brown muscovado sugar, plus extra to sprinkle
35g caster sugar
50g chopped roasted hazelnuts

Method

Pre-heat your wood-fired oven to 200°C.
In a large bowl combine the flour, ground almonds and butter, and rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugars and stir through. Place in the freezer for 10 minutes, or if making ahead, in the fridge until you are ready to bake.
In a shallow baking dish, place your prepared fruit, butter, sugar, crème de cassis and cinnamon. Spread some hot embers on the base of your oven and place your baking dish over them, cook until the fruit is soft but holds its shape, about 15 minutes. You will need to keep on stirring the mix.
Arrange the crumble over the top of the rhubarb and apple compote but don't press it down. Sprinkle with the chopped hazelnuts and some more muscovado sugar. Bake for about 30 minutes, until golden and bubbling, and serve slightly cooled with thick vanilla custard.

Rhubarb and Apple Crumble

Perfectionists in the Art of Wood-Fired Cooking.