Apple and Rhubarb Crumble Recipe – Rustic Tart with Crunchy Streusel

Apple & Rhubarb Crumble

Apple & Rhubarb Mix

• 1.2kg (2.6lbs) – Granny Smith Apples, Peeled & Diced
• 250g (8.8oz) – Rhubarb, Ends Removed & Sliced Into Strips
• 60g (2.1oz) – Unrefined Caster Sugar
• 1 ½ tsp (2g) – Ground Cinnamon
• 1 – Lemon, Zest Only

Crumble Mix

• 200g (7.05oz) – Plain (All-Purpose) Flour
• 110g (3.8oz) – Unsalted Butter, Cubed & Room Temperature
• 80g (2.8oz) – Unrefined Caster Sugar
• 70g (2.4oz) – Rolled Oats (Optional)

Creme Anglaise (Custard)

• 400ml (400g) – Full Fat Milk
• 200ml (200g) – Thickened Cream
• 1 – Vanilla Pod, Seeds Scraped (Substitute For 1 tsp (5ml) – Vanilla Extract)
• 4 – Free Range Egg Yolks
• 90g (3.1oz) – Unrefined Caster Sugar

• Preheat the oven to 200°C (390°F).
  
• Place the diced apples, sliced rhubarb, unrefined caster sugar, ground cinnamon and lemon zest in a large saucepan. Over medium heat, stir, cover and stew for 4 minutes. Remove the lid, stir, replace the lid and continue to stew for 3 more minutes or until the fruit has softened. Remove from heat and let cool slightly.
  
• For the crumble, combine the plain flour, cubed unsalted butter, unrefined caster sugar and rolled oats (if using) in a bowl. Rub the ingredients together with your fingertips until the mixture resembles coarse breadcrumbs.
  
• Pour the fruit mixture into a baking dish and evenly spread the crumble topping. Drag a fork across the top for a rustic texture that crisps nicely. Bake in the preheated oven for 28–30 minutes or until golden brown. Remove and allow to rest briefly.
  
• Spoon portions into bowls and serve with generous amounts of creme anglaise (recipe below).
  

Creme Anglaise (Custard)

• Whisk the egg yolks and unrefined caster sugar in a bowl for 2–3 minutes until pale and creamy.
  
• Combine the milk, cream and vanilla in a medium saucepan. Heat gently over medium, whisking, until the mixture reaches about 72°C (161°F)—just below simmering. Do not boil. Remove from heat.
  
• Temper the egg mixture by pouring the warmed milk slowly into the yolks while whisking vigorously. Return the combined mixture to the saucepan.
  
• Over low heat, whisk constantly for 5–6 minutes until the custard coats the back of a spoon. Remove from the heat and cool quickly by placing the pan in an ice-water bath to stop cooking. Transfer to a bowl or bottle and chill until needed.