Rhubarb, apple & blueberry crumble...

Crumble IS the favourite sweet treat at my house. Doesn't matter, if there's a chocolate cake, tort, cupcakes next to a crumble... Crumble is, and always will be, the first choice for my 2 little girls. It's actually a good thing, because crumble is mainly fruit (yes I know, and sugar too, but still..). Main ingredient of any good crumble, well actually the base without which you don't have a crumble at all, is... FRUIT! Our all time favourite is apple crumble, but I do like to experiment with other fruits. A combination I found works really well is an apple & banana crumble. This time though, it was a time for rhubarb. Result? A fantastic crumble which disappeared in few seconds! And two very small, but on that occasion very full and happy, tummies :)

What is your favourite crumble? Are you a traditionalist and go for apple or do you experiment? Tell me!

How to make it...
- 140 g plain flour
- 100 g caster sugar
- 100 g butter
- pinch of salt

- 2 cups chopped rhubarb
- 5 apples, peeled, deseeded and chopped
- 1 cup blueberries
- 4 tablespoon brown sugar (you might have to adjust that amount depending of how sharp is your rhubarb and or how sweet are your apples etc.)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon of water

In a bowl mix all the dry ingredients for the dough and add cold butter chopped into big chunks. Using your fingers mix the dry ingredients with the butter, creating a consistency of breadcrumbs. Mix the butter very well, through out the flour/sugar mix. Put everything together, forming a ball, place in a plastic bag and leave in the fridge for about 2 hours (or until butter in the dough becomes hard again).
In the meantime place all your fruit, brown sugar, vanilla and cinnamon in a pan (I'm actually using a small paella pan which I can place in the oven). Fry your fruit until they're just getting soft. Leave to cool completely.

Preheat the oven to 200 C. Now the assembly - you can do it with your hand (I'm actually always getting a help of 2 little hands which do the job just right :) ) or you can use a grater, the biggest one you have. Place your fruit in an oven proof pie dish or similar (I'm leaving my fruit where I fried them, in my enamel, paella dish). Spread the fruit evenly on the bottom of your dish. Take the dough from the fridge and either grate it evenly or crumble it with your fingers on top of the fruit. Place your crumble immediately in the hot oven and bake for about 20 minutes or until golden brown and you can see fruit "bubbling" beneath the crumble. Serve warm (which is the best) or cold.


You may also like:



  1. Looks good, Anula. We just finished a nectarine blueberry crisp. I have photos but no blog post yet.

    1. Hi Lois, you definitely have to put that recipe up - would love to try it! Anything with blueberries in is a "must" for me!:)
      Pozdrawiam, Anula.


Post a Comment

Thank you for taking your time and leaving a comment.
Pozdrawiam, Anula.